An uncomplicated and delicious quiche recipe that will make you the chef to beat at brunch, holiday parties, or any gathering of friends.
I love quiche. It requires minimal effort but adds elegance to any spread. I created this one with what I had available in the pantry/ freezer. A steam-in-bag package of broccoli, an aging sweet potato, and cheddar cheese left over from chili night.
I used the New York Times’ all butter pie crust recipe and added shredded cheddar. Do the same or use a pre-made crust; I won’t judge you, but all it takes is flour, water, butter, cheese, and a rolling pin (or flat palms if you don’t have one).
If you have any crust/ egg mixture left over, get creative! Make mini quiches, a French omelette, or incorporate into broccoli- cheddar muffins. Happy Baking!
Sweet Potato- Broccoli Quiche with Cheddar Crust
- 1 cup sweet potato, boiled and diced
- 1 cup broccoli, steamed and chopped
- 5 large eggs
- 3/4 cup milk ( I used 2%- feel free to go whole)
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons powdered garlic
- 1 1/2 teaspoons cumin
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 10 tablespoons cold, unsalted butter
- 1/3 cup shredded cheddar
- 2-4 tablespoons ice water
Preheat your oven to 375 degrees F. Begin by cutting the unsalted butter into the flour using a pastry cutter or a fork and knife. When your butter and flour is cut down to a medium crumb size (see photo above), add cheddar cheese. Add 2 TBSP ice water, incorporating more if needed for dough to come together. Form into a ball and chill for at least one hour.
Whisk eggs and milk together well. Combine sweet potato, broccoli and seasonings, then add to egg mixture. Mix well. Follow by rolling out dough onto well-floured counter, pastry mat,or wood board with a rolling pin until dough is larger than your quiche/pie pan. Place in pan and neatly trim off excess. Fill nearly to the top with egg mixture. Bake for 45-55 minutes, until quiche is set.