The GOAT 5 Ingredient Quiche Method

Greatest. Of. All. Time.

Eggs. Half & Half. Bisquick. Veg. Cheese.

My mom has been making her semi-homemade quiche recipe forever, and even the biggest quiche skeptics and snobs have been devouring them at luncheons and meetings from Montclair to Manhattan, and back. I, on the other hand, love to make them for myself on Sunday nights and proceed to eat them for breakfast every day that week. They really work for breakfast, lunch, snack, dinner, Friendsgiving—you name it. This recipe is extremely forgiving; I would even go as far as to call it foolproof. Have fun with it.

One of the many reasons I love this quiche recipe is because the spotlight is on the vegetables, so it’s healthy and satisfying. Gotta get them veggies, hunnies! But by all means, if you enjoy an eggier or meatier quiche—knock yourselves out. This Broccoli-Cheddar combo is our OG, but in a pinch, I’ll throw in any veggies I have on hand—fresh or frozen. Using leftover veg from the night before is usually my move, because the key to this recipe is to sauté your veggies with salt, pepper, and garlic powder before adding them to the quiche batter. This step takes a little more time, yes, but it is so worth it for the added layer of flavor.

I wanted to make this recipe even more quarantine friendly by using buried-under-all-my-Halo-Top frozen broccoli, as well as frozen savory pie shells, which you can find at most supermarkets. Any pie crust brand works, but I recommend these Oronoque Orchards Deep Dish ones. Alternative quiche combinations I love: Zucchini & Mushroom, Spinach & Mozzarella, Ham & Cheddar. Feel free to throw in any cheese you have in your refrigerator, and try milk substitutes, as well. I repeat—very forgiving recipe.

Ingredients:

• 1 (10 ounce) bag frozen broccoli florets

• 1 cup chicken (or vegetable) broth

• 1/2 teaspoon garlic powder

• 1 frozen pie shell

• 4 large eggs, beaten

• 1/2 cup Bisquick (underrated pantry item!!)

• 1/2 cup Half & Half

• 2/3 cup shredded cheddar (freshly grated or from a bag)

• Salt and ground black pepper (to taste)

Preparation:

First, the broccoli—

1. Take a few minutes to locate your frozen broccoli florets from the freezer and then set them out on the counter. There is no need to let them thaw, you can use them straight from the freezer.

2. Grab a medium sized pot, and turn the stove to medium heat.

3. Coat the bottom of the pot with 2 tablespoons of olive oil and add the entire bag of frozen broccoli.

4. Sprinkle the broccoli with salt, black pepper and garlic powder, sauté it for about 3 minutes.

5. Add 1 cup of chicken broth and then place the lid on the pot.

6. Let the broccoli steam with the lid on for about 10 minutes on low heat. The broccoli should become fairly soft, but it will finish cooking in the oven.

7. Strain the broccoli into a medium sized bowl.

Onto the quiche—

1. Pre-heat the oven to 350°F, then line a baking sheet with foil.

2. When the oven hits 350°F, place the frozen pie crust on the baking sheet and let the crust pre-bake for about 8 minutes in the oven.

3. While the crust is baking: in a large bowl, mix together the eggs, Half & Half and shredded cheddar.

4. Gradually fold the Bisquick into your mixture.

5. When these ingredients are well combined, stir in the whole broccoli florets and sprinkle everything with salt.

6. After 8 minutes, remove the pie crust from the oven and immediately pour the quiche filling into it.

7. Bake the quiche for about 30-40 minutes, until the filling is cooked through and the crust is golden.

I hope you enjoy this easy peasy lil’ quiche, and that it becomes a staple in your homes, too!