Breakfast/ Meatless Main Dish

Individual Broccoli Cheese Quiche Recipe For Two

Individual Broccoli Cheese Quiche

This individual broccoli cheese quiche is smooth, cheesy and creamy on the inside with a perfect flaky crust. This version is vegetarian but you could easily add in meats and other veggies if you wish.

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I love using my individual baking dishes for our meals, so fun!

You might also like these Chocolate Baked Donuts or these White Chocolate and Pecan Scones.

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How to make Individual Broccoli Cheese Quiche:

Place your oven rack in the middle position and preheat to 375 degrees F (190 C).

Take pie crust out of the fridge or freezer and let stand 15 minutes.

Cut the pie crust in half and place halves into two 18 oz CorningWare dishes. It doesn’t have to be pretty! Poke each crust several times with a fork. Bake for 10 minutes, or until light golden brown.

half a pie crust in a baking dish, half a pie crust on wax paper with a fork and knife

While pie crust bakes, heat the oil in a skillet over medium heat. Add the onion and broccoli and cook, stirring occasionally, until onions are translucent, about 5 minutes.

onion and broccoli in a frying pan

Add onions, broccoli florets, and cheese to bottom of pre-baked pie crust.

onion, broccoli, cheese added to the pre-baked pie crust in two baking dishes

In medium bowl whisk together eggs, milk, salt and pepper until combined.

eggs, milk, salt and pepper whisked together in a measuring cup

Pour the egg mixture over the broccoli mixture.

egg mixture poured over the onion, broccoli cheese mixture in pie crusts inside two baking dishes

Place the two oven safe dishes into the oven and bake for 30 minutes until quiche is set and knife inserted in center comes out clean.

Individual Broccoli Cheese Quiche Recipe For Two

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Yield: 2 servings

Individual Broccoli Cheese Quiche For Two

Individual Broccoli Cheese Quiche For Two

This cheesy quiche is smooth and creamy on the inside with a perfect flaky crust. This version is vegetarian but you could easily add in other meats and veggies if you wish. I love using my individual baking dishes for our meals, so fun!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 1 (9-inch) refrigerated pie crust in a roll
  • 1 Tablespoon olive oil
  • 1/3 medium yellow onion, diced
  • 1 cup frozen chopped broccoli florets
  • 1/2 cup cheese, shredded (I used double cheddar)
  • 2 large eggs
  • 1/3 cup whole milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 green onion, for garnish (optional)

Instructions

  1. Place oven rack in middle position and preheat to 375 degrees F (190 C).
  2. Take pie crust out of the fridge or freezer and let stand 15 minutes.
  3. Cut the pie crust in half and place halves into two 18.6 oz CorningWare dishes. It doesn’t have to be pretty! Poke each crust several times with fork. Bake for 10 minutes, or until light golden brown. Click below for 18.6 ounce oven safe dishes.
  4. While pie crust bakes, heat the oil in a skillet over medium heat. Add the onion and broccoli and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  5. Add onions, broccoli florets, and cheese to bottom of pre-baked pie crust.
  6. In medium bowl whisk together eggs, milk, salt and pepper until combined. Pour the egg mixture over the broccoli mixture, divided evenly.
  7. Place the two oven safe dishes into the oven and bake for 30 minutes until quiche is set and knife inserted in center comes out clean.

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Nutrition Information:


Amount Per Serving: Calories: 632 Saturated Fat: 15g Cholesterol: 197mg Sodium: 765mg Carbohydrates: 49g Fiber: 3g Sugar: 4g Protein: 20g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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2 Comments

  • Reply
    Shannon
    July 14, 2019 at 11:02 am

    I made this for my son and I. We both loved it! The only issue I had was I didn’t have the right kind of dish to cook them in. So I tried to rig something up in a 9×9 square pan with a tin foil divider and balls of tin foil to fill in spaces and try to prop up the crust. It sort of worked. Some of the egg leaked out, but not enough to compromise the quiche. I will definitely make this agin. (Hopefully with the right dish next time!)

    • Reply
      Zona
      July 14, 2019 at 11:07 am

      Shannon, I love your ingenuity! And I’m glad you enjoyed this recipe, thanks for your comment 🙂

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