Get raves with this crunchy-tender broccoli and red pepper quiche. Even my meat-loving son-in-law’s eyes light up when he sees this festive dish on the table. I bet yours will too.
Paired with a tender, flaky, whole wheat pie crust, this delectable quiche, filled with a broccoli and red pepper laced custard, is as wholesome as it is colorful.
Serve it with a sparkling cider or wine, a wedge of butter lettuce topped with a fresh pear slice, and your brunch guests will clamor for more.
We like to make it on the weekend here at Chez Grace and carry it in our lunches to work during the week. It packs well cold, and tastes just as delicious.
Tuck a crisp apple into your bag, and you’ve got a complete lunch almost as quick as you can say “Take out!”
Start with a 100 percent whole wheat pie crust
A tasty, flaky crust is the foundation for a fabulous quiche. This one starts with my own family-tested whole wheat pie crust, but of course you can use a store-bought crust.
Parbake the crust at 450° Fahrenheit (F) for 12 minutes and let cool while you prepare the filling.
Add vitamin-rich vegetables that please the eye as much as the palate, laced with a flavorful semi-soft cheese, all baked in a creamy custard.
Tip: Make a few crusts at a time and freeze them so you can thaw and parbake whenever you get the hankering for a quiche or need a quick dish for a shut-in or potluck.
Bright colors and succulent veggies stimulate the senses
This quiche is a joy to make, stimulating all the senses with its brightly colored sweet bell peppers, fresh broccoli florets and chopped yellow onions, sweated crunchy-tender in a tablespoon of olive oil.
Broccoli and red pepper quiche recipe
This is a slimmed-down version of the recipe I once posted on Squidoo and later on HubPages after they bought Squidoo. If you followed me there, you may recall I used three-quarter pound of cheese and three to four tablespoons oil. We’ve discovered we actually prefer this lower-fat version, with its more delicate custard and emphasis on the veggies.
- 1/3 lb Swiss cheese or, for superb flavor, indulge in an imported raclette
- 1 t extra virgin olive oil
- 2/3 C chopped yellow onion
- 1/2 C well-chopped tender broccoli stems
- 1 -3/4 C chopped broccoli florets
- 1 small red bell pepper seeded and diced
- 3 large eggs
- 1/8 t sea salt or to taste, depending on saltiness of the cheese
- 1/8 t ground nutmeg or freshly grated nutmeg
- Freshly ground pepper to taste
- 1 C whole milk
- Par-baked whole wheat pastry shell
- 1 T plain live-culture yogurt garnish per serving, or substitute 1 t sour cream per serving, if you’re living dangerously
- Preheat oven to 375° Fahrenheit (F)
- Shred cheese and and scatter two-thirds of it over the baked pie crust shell, reserving the final third for topping.
- In a large skillet, heat the olive oil just enough that a piece of onion sizzles when dropped into the pan. Add the rest of the onion and cook over medium heat halfway to transparent.
- Stir in first the broccoli stems, then the florets and cook until just beginning to turn bright green.
- Stir in bell pepper and saute till crunchy tender.
- Remove vegetables from heat and spoon into the cheese-lined pastry shell. Lightly sprinkle remaining cheese across top.
- While vegetables cook, prepare custard: Beat eggs, salt and spices with wire whisk till creamy but not frothy. Whisk in milk and drizzle over vegetables and cheese.
- Cover outer crust with pie ring or strips of aluminum foil and pop into pre-heated oven. Immediately reduce heat to 350° F. Bake for 35-45 minutes, until fairly well set. Custard may be a bit soft in the middle when you test with knife, but knife should lift clean. Top will be golden and puffed up. Remove from oven and place on wire rack to cool 15-20 minutes, if you can bear to wait that long.
This is a YayYay’s Kitchen original recipe. Please link back to this page if you base a recipe of your own on this one.
What’s your favorite quiche?
Are you a traditionalist and prefer Quiche Lorraine with bacon and no cheese? Or do you lean way the other side and dump any vegetables into a cheesy custard? And what about that crust? Go for the gluten free options? Or maybe a whole wheat one, as we prefer ours?
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Dear Readers: If you think you’ve seen this recipe before, you may well have. In October 2011, as a writer on the now-defunct site Squidoo, I first published this recipe under the user name graceonline. In August 2014, HubPages, where I am known as ecogranny, bought Squidoo. I opted to have my Squidoo pages, including this recipe, transferred to the new site. Now, in May 2016, I’ve brought it home–to YayYay’s Kitchen.