I am always looking for easy things to make that are easy for hosting. We host pretty often, from out of town guests and family, to Small Group, to having friends over for hangouts. We love to welcome people into our home, but I don’t always want to be stuck in the kitchen (although I LOVE being in the kitchen otherwise). Quiche is one of those super easy make-ahead dishes that allows me to serve guests something hearty and homemade and it is made in a flash.
I always use Julia Child’s quiche ratio – it’s truly the best and makes such an amazing custard. Her formula is 1 egg for every half cup of dairy. I always just crack the eggs in a pyrex liquid measuring cup and then add the cream up to the correct ratio. You can easily make up the custard mixture the night before. Just store the mixture in an air-tight container in the refrigerator and then pour into the pie crust the next morning. You can also bake this quiche ahead and it keeps for about 3 days in the refrigerator. If you make this ahead, or have leftovers, quiche is easy to reheat on low or serve at room temperature.
Lastly, you can also easily freeze quiche either before or after baking. If you choose to freeze the quiche before baking, just pour the mixture in the pie crust and find a flat surface in your freezer (or place on a baking sheet). Allow the quiche to freeze until firm and then wrap securely with heavy foil or place into a freezer bag (sometimes I do both). When ready to eat, you will bake the quiche from frozen, adding about 10-20 minutes to the cooking time. Alternatively, if you choose to bake the quiche first, allow the quiche to cool completely and then wrap per the above instructions. When ready to eat, do not thaw. Remove the wrap and bake at 350°F until heated through, about 25 minutes.
In the below recipe, I decided to do assemble and bake this quiche all in one day as an easy Sunday breakfast for my family. I love roasting vegetables this time of year and the flavor of the broccoli and garlic are enhanced so beautifully in this quiche. I used leftover roasted broccoli from dinner the night before, which made this meal ready with about 5 minutes of prep time. And I can’t complain when my toddler is happily eating broccoli for breakfast. 🙂 Be still, my heart.
Roasted Broccoli & Cheddar QuicheDifficulty: Easy
Make this Roasted Broccoli & Cheddar Quiche ahead, or the day of, for an easy and comforting breakfast or brunch.
- Roasted Broccoli (Preparation)
3/4 cup fresh broccoli, cut into medium-size florets
1 clove garlic, minced
1/2 tablespoon olive oil
Freshly ground black pepper
1 1/2 cups heave cream
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1 pinch freshly ground black pepper
1 9-inch unbaked, frozen pie crust
- Roasted Broccoli
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a medium bowl, toss the broccoli florets, garlic, olive oil, kosher salt, and black pepper.
- Arrange the mixture in a single layer on the prepared baking sheet.
- Roast for 15-20 minutes or until fork tender. Allow to cool completely.
- Roasted Broccoli & Cheddar Quiche
- Preheat oven to 350°F.
- Crack 3 eggs in a 2-cup liquid measuring cup and whisk thoroughly. Add heavy cream until the volume of the mixture reaches 1 1/2 cups total. Add kosher salt and black pepper. Whisk to combine and set aside.
- Place the cooled broccoli and shredded cheddar cheese in an event layer on the bottom of the frozen pie crust.
- Pour the egg and cream mixture over the broccoli and cheddar cheese and bake for 30-35 minutes or until the quiche has set.
- Serve warm or at room temperature.
- Quiche should not mirror a breakfast casserole texture. Instead, the texture of quiche should be more of a light, creamy custard. Be careful not to over-bake.
- The roasted broccoli steps are included in the preparation time. It is so easy to roast this ahead, but if not, just be sure to account for that as preparation time.