In my opinion, quiche is a highly underrated dish. It’s easy to make, filling, and highly versatile. You can load it up with meat and cheese or take the lighter route with veggies and herbs. So many choices– it’s hard to go wrong with any of them. For this recipe I decided to go for a classic: broccoli and cheddar. A combination that’s well known and well loved. With a full cup of heavy cream and a big spoonful of mayo, the texture here is oh so rich and creamy. And a heaping amount of fresh broccoli florets ensures that you’re getting your veggies in too!

When I say this recipe is easy I truly mean it. Other than chopping the veggies the only prep step will be steaming the broccoli. You’ll want to make sure it’s well drained so you don’t end up with a soggy quiche! No one wants that. From there you’ll beat your egg mixture together with a few spices and then fold in the broccoli, green onions, and cheese. At that point it’s ready to pop in the oven!

We’re known to go with premade crusts around here, especially for savory dishes when the crust takes more of a backseat on the overall flavor. If you’re feeling fancy you’re welcome to brush an egg white wash onto the crust edges about 10 minutes before it’s done baking. This will give your crust extra shine and flavor. We also opted not to included bacon pieces in this recipe, but they’d be a natural inclusion here if you’re feeding a group of meat lovers. A little extra smoky flavor never hurts!