Broccoli and Cheddar Cheese Quiche with Garlic

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 376.8

Total Fat: 25.8 g
Cholesterol: 227.1 mg
Sodium: 550.6 mg
Total Carbs: 19.8 g
Dietary Fiber: 3.8 g
Protein: 18.8 g

View full nutritional breakdown of Broccoli and Cheddar Cheese Quiche with Garlic calories by ingredient

Introduction

We modified this recipe by using half and half instead of whole cream and added a red pepper. We further modified it by cutting the half and half by a third down to 1 cup instead of 1.5 cups. We modified this recipe by using half and half instead of whole cream and added a red pepper. We further modified it by cutting the half and half by a third down to 1 cup instead of 1.5 cups.

Minutes to Prepare: 30

Minutes to Cook: 50

Number of Servings: 6

Ingredients

10 ounces of broccoli (1 small head)

1 medium red bell pepper

2 large garlic cloves

6 large eggs

1 Cup Half and Half

1/4 tsp. grated nutmeg

1/4 tsp. cayene pepper

1/4 tsp. salt

5 ounces of extra sharp cheddar cheese, shredded

1/4 cup parmesan cheese, shredded

1 9 inch ready to bake pie shell

Directions

Pre-cook pie crust according to package directions. Pre-cook broccoli florets for 4 minutes in boiling water, drain well. Dice red pepper. Press garlic. Wisk eggs, half and half, spices, salt and pressed garlic in a large bowl. Fill pre-baked shell with broccoli and red pepper. Pour custard over the veggies. Sprinkle cheese on top. Bake at 375 until custard sets 45 - 50 minutes. Cool for 20 minutes.

Serving Size: Six servings per 9" pie