Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake (use oven mitts, as pan will still be hot!) until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
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|Serving Size: 1 Serving (910g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1097 (62%)|
|Amt Per Serving||% DV|
|Total Fat 121.9g||163 %|
|Saturated Fat 55g||275 %|
|Monounsaturated Fat 42.6g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 1269.5mg||391 %|
|Sodium 3644.5mg||126 %|
|Potassium 1642.7mg||43 %|
|Total Carbohydrate 127.3g||37 %|
|Dietary Fiber 12.4g||49 %|
|Sugars, other 114.9g|
|Protein 50.6g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1775
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