This broccoli asparagus quiche is a great basic quiche recipe that can be adjusted to use whatever veggies, meat or cheeses you have on hand. My son actually begs me to make this quiche and it’s a great way to sneak in some broccoli first thing in the morning. This is a great breakfast to make when you have company.
Broccoli Asparagus Quiche
Print RecipeServings: 8 servings
A classic quiche recipe that can be adjusted to use whatever veggies and herbs that you have.
Ingredients
- 1 Pillsbury Premade Refrigerated Pie Crust
- 1.5 cups broccoli, chopped
- 1/2 cup asparagus, chopped
- 5 eggs
- 1 can evaporated milk
- 1/2 cup milk
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup scallions
- 1 cup shredded cheddar cheese
Instructions
- Unroll pie crust into pie plate.
- Roast broccoli and asparagus at 400 for 10 minutes. The, reduce heat to 375. Spread veggies evenly in pie crust.
- Mix together eggs, evaporated milk, milk, salt, pepper, and any chopped herbs. Stir in the cheese. Pour egg mixture over top of veggies in pie crust. Fill to 1/2 inch from top of crust.
- Bake until quiche is lightly browned and the center is set, 50 – 55 minutes at 375. If you can wait, let the quiche cool for 30-60 minutes before eating.
Notes
You can use this recipe with any variation of veggies, herbs and cheese.
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2 Comments
For the quiche you have listed 1 can evaporated milk then 2 separate 1/2 cups of milk. The milk (21/2 cups is not mentioned in directions to make the quiche??
Bee,
Thank you for pointing this out! I had an extra 1/2 milk listed that shouldn’t be there! And, didn’t list the regular milk to mix up with the evaporated milk, eggs, etc. I have fixed it now. Thank you!