Broccoli and Cheddar Quiche

I love quiche, it's so versatile and can always makes leftovers for breakfast/lunch/dinner the next day. Sometimes I love to take leftover quiche to work for breakfast and just eat it cold out of the tupperware container.

I needed to buy broccoli to make a vegetable tray for a party, so I found this recipe to use the leftovers. I already had everything else on hand, if you prefer to make your own pie crust there is a recipe in the original link, but since I already had a premade one taking up space in the fridge I decided to keep things extra simple.

The dijon is the secret ingredient in this, it adds a subtle, unexpected layer of flavor. I made this while Dave was running errands and asked him everything he could taste in the dish and the dijon was the one thing he couldn't put his finger on in the quiche. This is something I will for sure be adding to my recipe rotation, it would be great for a quick week night dinner since it takes little prep -- just throw it in the oven to bake and work on doing something else.

Recipe slightly adapted from How To Feed A Loon.

-Pie crust
-2 cups broccoli florets
-1 cup heavy cream
-1 tablespoon Dijon mustard
-4 eggs
-2 tablespoons fresh dill, minced
-1/2 teaspoon Kosher salt
-1/4 teaspoon freshly ground black pepper
-1 cup sharp cheddar cheese, shredded

Roll the pie crust out in your pie pan and bake at 375 for 5ish minutes while the broccoli is cooking.

Bring a pot of lightly salted water to a boil and then add the broccoli cooking until just tender (5 minutes or less). Drain and pat dry, any excess moisture will be the enemy of the crispy pie crust for your quiche. 

In a bowl, whisk together the cream, dijon, eggs, dill, salt, and pepper.

Remove the pie crust from the oven and scatter the broccoli evenly across the surface. Pour in the egg mixture and scatter the cheddar over the top of the quiche.
Bake for about 45 minutes before removing from the oven to allow the quiche to cool slightly before serving.


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