Broccoli & Cheddar Quiche
with Roasted Potatoes
Ingredients
- 3 oz Diced Pancetta
- 2 cloves Garlic
- 2 Tbsp Crème Fraîche
- 2 Pasture-Raised Eggs
- 1/4 lb Broccoli
- 1 bunch Chives
- 1 1/4 tsps Calabrian Chile Paste
- 2 Pie Crusts
- 3/4 lb Potatoes
- 2 oz White Cheddar Cheese
- 1 Tbsp Weeknight Hero Spice Blend
Instructions
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Prepare & roast the potatoes
Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer, skin side down. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Prepare the remaining ingredients
Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. Thinly slice the chives.
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Cook the broccoli
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat.
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Make the filling & assemble the quiches
Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche, 2 tablespoons of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the quiches to be. Add the cooked broccoli and half the grated cheese. Season with salt and pepper; stir to combine. Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated cheese; season with salt and pepper.
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Bake the quiches & serve your dish
Bake the quiches 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potatoes. Garnish the quiches with the sliced chives. Enjoy!
Protein Variations
Pancetta
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Customized Step 3 if you chose Pancetta
Cook the broccoli as directed, using the pan of reserved fond.
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Customized Step 4 if you chose Pancetta
Make the filling and assemble the quiches as directed, adding the cooked pancetta to the bowl.
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