Broccoli and Cheddar Quiche

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. (5 minutes)

Recipe View Place pie crust into a 9-inch deep pie dish and prick the bottom and sides all over with a fork. Brush the inside of the crust lightly with vegetable oil to help prevent it from becoming soggy. Place the crust onto the prepared baking sheet. (5 minutes)

Recipe View Bake the crust in the preheated oven for 8 minutes. This par-baking helps ensure a crispier crust. (8 minutes)

Recipe View Place broccoli florets into a microwave-safe bowl with a tablespoon of water. Cover and microwave on high until the broccoli is bright green and slightly tender, about 4 minutes. This pre-cooking ensures the broccoli is perfectly cooked in the quiche. (5 minutes)

Recipe View In a large bowl, whisk together the eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme until well combined. Gently stir in the cooked broccoli florets. (5 minutes)

Recipe View Pour the broccoli and egg mixture into the par-baked pie crust. Sprinkle the top evenly with the shredded Cheddar cheese and grated Parmesan cheese. Place the pie dish back on the baking sheet. (5 minutes)

Recipe View Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, approximately 40 minutes. The top should be golden brown and the filling set. (40 minutes)

Recipe View Remove from the oven and let stand for 10 minutes before slicing and serving. This allows the quiche to set properly, making it easier to cut. (10 minutes)