This broccoli and Cheddar quiche gets its creamy texture from evaporated milk.
Let pie crust thaw at room temperature for 10 minutes.
Bake until lightly browned, 10 to 15 minutes.
Let cool slightly, about 10 minutes.
Reduce oven temperature to 375.
Meanwhile, cook broccoli according to package directions until tender-crisp, about 3 minutes.
Coarsely chop any larger pieces.
Heat oil in a large skillet over medium-high heat.
Add onion and cook until light golden, 8 to 10 minutes.
Whisk together eggs and evaporated milk in a medium bowl.
Stir in the broccoli and onion along with cheese, salt and pepper.
Pour the mixture into the cooled crust.
Bake until the center is just set and the edges are golden brown, 30 to 35 minutes.
Let stand for 10 minutes before serving.
To make ahead
Cover and refrigerate for up to 5 days.
Reheat covered whole quiche at 350F for 30 to 45 minutes or microwave by the slice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
