Eggs Not Included
Broccoli Cheddar Quiche
with Seasoned Potato Wedges
Details
Note: Eggs are not included in your box for this recipe, so you will need to supply your own or add them to your box. We've lowered the meal price to reflect this change. Buttery, flaky pie crusts are the perfect partner for a light, eggy filling, which highlights broccoli and a creamy, cheesy duo of crème fraîche and white cheddar.
Air Fryer Instructions
Choose an option
Required
Ingredients
2 each
Eggs
2 each
Pie Crust
8 oz
Broccoli
1 ½ tsp
Calabrian Chile Paste
12 oz
Potatoes
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 tbsp
Crème Fraîche
2 oz
White Cheddar Cheese
2 each
Scallions
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the potato wedges
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the potatoes at 400°F for 12 to 18 minutes.
step 2
Prepare the remaining ingredients
Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops.
step 3
Cook the broccoli
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the water has cooked off. Turn off the heat.
step 4
Make the filling & assemble the quiches
Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Add the cooked broccoli and half the grated cheddar; season with salt and pepper. Stir to combine. Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated cheddar; season with salt and pepper.
step 5
Bake the quiches & serve your dish
Bake the quiches 18 to 22 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potato wedges. Garnish the quiches with the sliced green tops of the scallions. Enjoy!
Ingredients
2 each
Eggs
2 each
Pie Crust
8 oz
Broccoli
1 ½ tsp
Calabrian Chile Paste
12 oz
Potatoes
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 tbsp
Crème Fraîche
2 oz
White Cheddar Cheese
2 each
Scallions
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the potato wedges
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the potatoes at 400°F for 12 to 18 minutes.
step 2
Prepare the remaining ingredients
Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops.
step 3
Cook the broccoli
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the water has cooked off. Turn off the heat.
step 4
Make the filling & assemble the quiches
Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Add the cooked broccoli and half the grated cheddar; season with salt and pepper. Stir to combine. Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated cheddar; season with salt and pepper.
step 5
Bake the quiches & serve your dish
Bake the quiches 18 to 22 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potato wedges. Garnish the quiches with the sliced green tops of the scallions. Enjoy!