This quiche has a silky egg and cream filling that is nestled in a flaky, buttery pie crust. The fresh crunch of the broccoli pairs well with the spicy bite of the red onions and the milky flavor of the mozzarella.
This recipe is an original, but it was inspired by the instructions for making a basic quiche that I found here:
Red Onion, Broccoli, and Mozzarella QuicheNotes:
1 unbaked pie crust
3 eggs (beaten)
1 1/2 c heavy cream
1 tbsp smoked paprika
1 tsp salt
1/2 tsp freshly ground black pepper
1 c broccoli florets (cut into bite sized pieces)
1/2 c red onion (chopped)
3/4 c mozzarella cheese (shredded)
1. Preheat your oven to 425°. Place the pie crust in the oven and pre-bake it for about 15 minutes. Reduce the oven temperature to 325°.
2. In a medium bowl, whisk together the eggs, cream, paprika, salt, and pepper until well combined. Add the broccoli, red onion, and mozzarella and stir to coat. Pour the egg mixture into the pie crust.
3. Bake the quiche for 40-45 minutes or until the filling has puffed up and browned slightly.
- This quiche will keep for three or four days if you keep in wrapped in the fridge.