Broccoli and Cheese Quiche

 Perfect for lunches and brunches, this broccoli and cheese quiche is easy to make from scratch. Made with cheddar cheese and fresh broccoli, this vegetarian quiche is great for meal prep!

INGREDIENTS

• 1 9" prepared pie crust
• 4 eggs
• 1 cup milk
• 1 cup shredded sharp cheddar
• 2 cloves garlic minced
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 4 cups small chopped broccoli florets

INSTRUCTIONS

• Line a pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge. Prick the base with a fork several times and freeze for 20 minutes.
• Preheat oven to 375° F. Line the crust with parchment and fill with baking weights, rice or dry beans. Bake for 12 minutes.
• Remove the parchment and weights and bake for another 10 minutes until barely starting to brown on the edges.
• In a large bowl, whisk together the eggs and milk. Add the cheese, garlic, oregano, salt, pepper and chopped broccoli. Stir to combine.
• In the partially baked crust, transfer the custard and broccoli mixture in an even layer.
• Bake for 35-40 minutes until the crust on the edge is brown and the center is just set.
• Serve warm or at room temperature.