Yesterday, my daughter, Grace, cleaned out the freezer, the stove, the pantry, etc. She also made dinner – Caprese Salad, Broccoli Cheddar Quiche, and Brownies. I was told on several occasions to vacate the kitchen! I could get used to this!
Broccoli Cheddar Quiche
1 homemade or store-bought single-crust pie dough
1 Tbs unsalted butter
2 cups yellow onion, diced
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound broccoli florets, steamed until crisp-tender
1 cup grated sharp cheddar (4 oz)
Preheat oven to 375 degrees. Place a sheet of parchment paper over pie crust and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.