Broccoli & Cheese Quiche
with Seasoned Potato Wedges
Ingredients
- 10 oz Hot Italian Pork Sausage
- 3 oz Diced Pancetta
- 2 Pasture-Raised Eggs
- 2 Pie Crusts
- ¼ lb Broccoli
- ¾ lb Potatoes
- 2 cloves Garlic
- 2 Scallions
- 2 Tbsps Crème Fraîche
- 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
- 1 ½ tsps Calabrian Chile Paste
- 1 Tbsp Weeknight Hero Spice Blend
From your pantry: Onion Powder, Garlic Powder, Smoked Paprika, Whole Dried Parsley
Instructions
-
Prepare & roast the potatoes
- Preheat the oven to 400°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 (you may have extra). Toss to coat and arrange in an even layer.
- Roast 23 to 25 minutes, or until browned and tender when pierced with a fork.
- Remove from the oven.
-
Prepare the remaining ingredients
- Meanwhile, cut off and discard the bottom ½ inch of the broccoli stem; roughly chop the broccoli.
- Peel and roughly chop 2 cloves of garlic.
- Thinly slice the scallions, separating the white bottoms and hollow green tops.
-
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, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
- Add ¼ 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 tender and the water has cooked off.
- Turn off the heat.
-
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 dish to be.
- Add the cooked broccoli and half the cheddar and monterey jack; season with salt and pepper; stir to combine.
- Place the pie crusts on a sheet pan, leaving them in their tins.
- Evenly divide the filling between the crusts. Top with the remaining cheddar and monterey jack; season with salt and pepper.
-
Bake the quiches & serve your dish
- Bake the quiches 19 to 21 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 green tops of the scallions. Enjoy!
Protein Variations
Sausage
-
Additional step - If you chose Sausage
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through.
- Leaving any browned bits (or fond) in the pan, transfer to a plate.
-
Customized step 3 - If you chose Sausage
• Cook the broccoli as directed, using the pan of reserved fond.
-
Customized step 4 - If you chose Sausage
• Make the filling and assemble the quiches as directed, adding the cooked sausage to the bowl with the broccoli.
Pancetta
-
Additional step - If you chose Pancetta
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through.
- Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
-
Customized step 3 - If you chose Pancetta
• Cook the broccoli as directed, using the pan of reserved fond.
-
Customized step 4 - If you chose Pancetta
• Make the filling and assemble the quiches as directed, adding the cooked pancetta to the bowl with the broccoli.
Contains: Wheat, Milk, Eggs, Soy
Cooking Tip: Customized ingredients - Ingredients may be replaced and quantities may vary
📷 View Original Recipe Card
