An easy, traditional quiche you can make ahead for breakfast, brunch, lunch, or dinner. It only takes a few minutes of prep and some time in the oven for the perfect quiche.
Rough chop the broccoli and half onion and mince or crush the garlic.
Heat a medium skillet over medium heat, add in the olive oil, and then saute the broccoli and onions for about 5 to 10 minutes or until they start to soften.
Remove the broccoli and onions from heat and allow to cool slightly as you prepare the eggs.
In a large bowl, whisk the eggs, heavy cream, salt, garlic, and pepper together.
Whisk in half of the cheese, stirring only to fully combine.
Add a layer of cheese to the pie crust and then add in the slightly cooked broccoli and onions.
Carefully pour the egg mixture on top, allowing it to fill in between the broccoli, leaving a bit of room at the top.
Place the quiche on a cookie sheet and bake for 55 to 60 minutes.
The broccoli quiche is done when a toothpick inserted into the middle comes out clean.
Allow to cool for 5 to 10 minutes before serving.
Notes
*Don't over-fill the pie crust. Leave about a 1/4 inch of space from the top to allow for some rising. Feel free to top the quiche with extra cheddar or mozzarella cheese for a cheesy top.