Broccoli Cheddar Quiche (Edit recipe)

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I had an extra crust, so I whipped up a gorgeous Broccoli Cheddar Quiche. Onion, garlic, and broccoli seasoned with Primal Palate Meat & Potatoes Seasoning, aged marble, and a creamy egg mixture that I infused with ground up Citreve Freeze-Dried Tomatoes. Baked to golden, it was so divine y'all.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

15

Serves: 4

Ingredients

160 grams Pie Crust, Refrigerated, I used a frozen Deep Dish Tenderflake Crust
1 whole Extra Virgin Olive Oil, See Recipe
3 cloves Garlic, crushed & minced
0.5 tsp Red Pepper Flakes, + More for Garnish
0.5 whole Yellow Onion, diced
1 whole Broccoli, One broccoli crown, broken down into medium sized florets
1 whole Meat & Potatoes Seasoning - Primal Palate, See Recipe
0.25 cup Heavy Whipping Cream, room temp
4 whole Eggs, Large, Free-Range, Organic is Best
3 Tbsp Freeze-Dried Cherry Tomatoes, tasting size - CITREVE, Ground into powder. 3 Tbsp. ground
1 whole Nutmeg, Ground, A few dashes
0.75 cup Aged Cheddar Cheese, I used Aged Marble, shredded
0.25 tsp Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
2 whole Green Onion (Scallion), sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove your crust from the freezer and get it onto a baking sheet. Poke the bottom of the crust a few times with a fork and let thaw as you prepare the filling.
I used a spice grinder to grind up the freeze-dried tomatoes into a powder. You could also use a good vortex blender or a food processor. To a liquid measure, add the cream, eggs, 1/4 Tsp. salt, some cracked pepper, a few dashes nutmeg, and the 3 Tbsp. tomato powder. Whisk until combined and set aside.
Begin heating about a tablespoon and a half of EVOO in a non-stick skillet set to about medium. Add the garlic and pepper flakes and once they start sizzling, stir and cook for 30ish seconds. Add the onion, season with a good pinch of salt & pepper, and cook for about 5 minutes, stirring often. Reduce your temp if needed to avoid scorching. Add the broccoli and a good splash of water to help cook. Season with a good pinch of both salt & pepper and a liberal hit of the Primal Palate Meat & Potatoes seasoning. Stir as needed and cover with a tilted lid until the broccoli is tender-crisp. Not soft. Once it's ready, remove the skillet from the heat to cool down.
Preheat your oven to 350 F
Add the cooled, seasoned broccoli to the bottom of your pie crust, making sure it's fairly even across the crust. Sprinkle most of the aged cheddar and then pour the egg mixture over, tapping the tray off the table / counter to settle everything. Top with pepper flakes, the green onions, and remaining shredded cheese.
Bake 30 - 35 minutes until golden and firmed up. Remove and set the tray onto a cooling rack for at least 5 - 10 minutes before serving.
Slice into 4 pieces, serve and ENJOY!
Leftover quiche can be stored in an airtight container in the fridge for up to 4 days. I'd suggest reheating this one as opposed to eating it cold this time around.

Notes

You can find the Primal Palate Seasoning & the Citreve Free-Dried Tomatoes through the Food Social market!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	457
Fat:	34 g
Carbohydrates:	23 g
Protein:	16 g
Cholesterol:	20 g
Sodium:	543 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.