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Writer's pictureHannah Cameron
Apr 29, 20223 min read

Broccoli Cheddar Quiche

A classic quiche made with cheddar gruyere and delicate fontina, sauteed lightly crisp onions, and broccoli beautifully cooked in bone broth with eggs enveloped in farm fresh milk and cream. Great for a Mother's Day brunch, special occasions, and enjoying with family and friends. Eat up!

Hello Friends,


Welcome back, I'm so glad you're here! Today, I will be sharing with you all a delicious quiche recipe- I hope y'all aren't quiched out, but don't worry, this is a great one! I won't be sharing quiche recipes for some time since all we've been talking about has been quiche and a crust for the past several weeks... But, I hope you've enjoyed what has been shared. Alright, enough about that. How have you all been? Have you been making some good recipes in the kitchen? Any one been making homemade skincare products or cleaning products?


This week, I've been thinking about so, so many things. Things the Lord knows quite well. I've been thinking about life. My precious family. Our country. Goals. Plans for the here and now. And, something that has helped me with those things, handling them well is the Lord. His precious, holy word.

Be encouraged friends to draw nearer and ever-so nearer to Him as the days go on. I take this advice for myself as I know and am recognizing more that I am nothing without Him, a servant.


"...for He is your life and the length of your days..."- Deuteronomy 30:20


This recipe is OH SO good. Something about a good quality cheese that takes anything up a notch. Today, I used a cheddar gruyere and a delicate fontina to bring this quiche alive. Pair the cheeses with farm-fresh broccoli slowly sauteed in bone broth and a sprinkling of herbs for warming, vibrant flavors to rest on your palate- you'll love it!


INGREDIENTS

-I used Wholly Wholesome's Organic Pic Crust (2 come in a pack); they are pretty delicious and have good ingredients. I definitely recommend this brand when you want to make a quiche or pie in a pinch.

-Grapeseed/Avocado oil and grass-fed golden yellow butter

-Garlic, smashed so the juices can come out beautifully and sliced into thin-almost medium slices

-Red Onion, thinly sliced onions- don't slice too thin, just enough

-Chicken Bone Broth

-Broccoli

-Italian seasoning

-Salt & Pepper

-Half and Half

-Eggs

-Farm-fresh milk

-Garlic powder

-Cheddar Gruyere

-Fontina Cheese


RECIPE

Preheat oven to 375

Prebake your pie crust for 4-5 minutes

Once pie crust is cool, add your thinly sliced cheddar gruyere, layering the slices on the bottom. Sprinkle a good amount of Italian seasoning on top.

In a heated frying pan, add your grapeseed or avocado oil, butter and once butter is a light golden, add your garlic. I added a lot of garlic, around 5-6 cloves. My family loves that good flavor!

Then when butter is a nice golden, add your onion. Stir around making sure butter doesn't burn. Burnt butter is a no-no butter. Let onions cook on one side. We want those onion pieces to be delicate fried onions and the butter makes that possible. Stir the butter and garlic pieces around the onions, making sure not to move the onions. Once onions are a nice golden light brown on one side, flip and let it happen once more on the other side. The goal is to not burn the butter, the garlic, and the onions so stir as needed.

Once onions are done, set pan aside and let cool. Once cool, add on top of cheddar gruyere with all the buttery goodness- don't throw away the butter in pan, add that in too.

In your frying pan, add the grapeseed or avocado oil and once hot, add the rinsed and dried broccoli. Stir around. As the oil is absorbed and dissipates, gradually add bone broth. Stir around and let cook. Keep doing this until the broccoli is fork tender. Towards the end as you see the broccoli is close to being finished cooking, add just enough garlic powder. Once broccoli is done, set aside and let cool. Once cool, add on top of fried onions.

In a bowl, whisk together eggs, 1 yolk, half and half, milk, a good seasoning of salt and pepper.

Pour on top of broccoli and top quiche with thinly sliced fontina cheese. Give the pie pan a little shake and place in oven.

Quiche is done when you the top looks nice and golden and doesn't shake when moved.

Let cool for at least 5 minutes as we usually can't wait and enjoy!


Thank you all so much for stopping by the blog and I truly cannot wait to see you in the next one!


Love,

Hannah


Also, I would for you to visit me at Hannah's Home created. on YouTube, here's the link: https://www.youtube.com/channel/UCkRCJ8W0HwIvCnwJzEAIaTg



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