Quiche is a wonderful, savory pie, perfect for breakfast, brunch, lunch, or dinner! This recipe combines sweet caramelized onions, broccoli, and smooth cream cheese for a rich and flavorful (though simple) meal. It’s particularly delicious warm but can also be eaten chilled.
On the Ingredients
- Broccoli is known for being a very healthy vegetable, and boy, is it delicious. It’s mainly fiber and water with many vitamins and minerals. It has vitamin C (antioxidant), vitamin K1 (bone health), Folate (essential for pregnant people), potassium (beneficial for blood pressure control and heart disease prevention), magnesium, and iron. (Read more on the health benefits.)
- Onions are the most commonly cultivated member of the Allium genus (related closely to garlic, chives, scallions, and leeks). They’ve been selectively cultivated for at least 7,000 years, likely starting in West or Central Asia. They’re now used in cuisines all over the world. Onions are nutrient-dense and have a high water content. They are packed with antioxidants and high in fiber. Depending on the variety, they can be sweet to quite intense, with raw onions being somewhat sharp in flavor and cooked deliciously sweet and umami-filled. (Read more about onions).
Caramelized Onion and Broccoli Quiche
6-8
servings30
minutes1
hour45
minutes2
hours15
minutesQuiche is a wonderful, savory pie, perfect for breakfast, brunch, lunch, or dinner! This recipe combines sweet caramelized onions, broccoli, and smooth cream cheese for a rich and flavorful (though simple) meal. It’s particularly delicious warm but can also be eaten chilled.
Ingredients
4 large onions (thinly sliced)
2 cloves of garlic (minced)
2 tbsp butter
salt and pepper to taste
2 cups chopped broccoli (bite-sized)
1/2 cup cream cheese
4 eggs
1 cup half and half
1/2 tsp smoked paprika
Directions
- The trick to good caramelized onions is low heat and plenty of patients. Heat a skillet or frying pan over medium-low heat and melt the butter. Add the onions and garlic to the pan and turn the flame to low. Sauté the onions, stirring frequently, for 30-45 minutes until they are soft, caramel brown, and sweet. If they begin to stick to the pan as they cook, splash a little water over them.
- When the onions are done caramelizing, remove them from the heat and set them aside. While the onions are cooking, you can make the pie dough.
- While the onions are cooking, make the pie dough by following our recipe or your own. Roll out the dough to about 1/8” thick and carefully transfer it to a pie pan. Trim the dough, leaving about 1” of an overhang, then roll the extra up and crimp it to create the edge.
- If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
- While the pie shell is in the freezer, preheat the oven to 350° F.
- Sauté the broccoli until it’s bright green and fragrant. Remove from the heat. When the onions and broccoli are finished cooking, beat the eggs, half and half, and salt and pepper to taste.
- Make a layer with the onions in the pie shell. Arrange the broccoli on top of the onions. Use a spoon to make dollops of cream cheese and distribute them around the other ingredients.
- Pour the egg mixture over the other ingredients. Sprinkle the top of the quiche with the smoked paprika.
- Bake at 350° for 35-45 minutes, or until the center of the quiche is set (doesn’t jiggle when gently shaken).
- Let the quiche cool for 10-20 minutes before slicing and serving warm.
