Christina Clark 30 min. 30 min.

Broccoli Basil Quiche copy
Quiche is such a quintessential comfort food! The creamy, cheesy egg filling wrapped in flaky pie crust is the stuff of dreams (at least my dreams . . . maybe you don’t dream about food!) The big problem with quiche is that it is often chock full of cream, bacon, and sausage, in addition to the already rich, buttery crust. One slice of Marie Callender’s bacon quiche has a whopping 930 calories, with 710 from fat!!

Ok, take a deep breath . . . this quiche has nowhere NEAR that many! Omitting the bacon alone will do you a huge favor. Using low-fat milk instead of straight cream also makes a big difference. To compensate for the reduced richness, I simply use more eggs in relation to the amount of liquid. This has a miraculous side effect: it decreases the baking time – yay!

This broccoli basil version is also packed with vegetables. You will definitely be getting all your colors of veggies in this meal, wrapped in one delicious package! If you omit the crust, it further reduces the calories and becomes gluten-free (not to mention faster!), although the crust is really yummy . . .

Anyway, crust or not, while this quiche may be healthier than any quiche you’ve had before, it’s not short on flavor! The basil, red onion, dijon mustard, and cheese make this dish plenty exciting. It’s fancy enough that I recently took it to a baby shower brunch, but it has enough vegetables that I frequently make it for dinner. Congratulations, now you can eat your quiche and stay guilt-free too!
Broccoli Quiche with Basil

Broccoli Basil Quiche

Makes 1 deep dish pie
Prep time (excluding crust): 30 minutes
Bake time: 30 minutes
Total time: 1 hour

Ingredients

1/2 recipe savory pie crust or pre-prepared bottom crust
1 red bell pepper (about 3/4 cups chopped)
1 small tomato (about 1/2 cup chopped)
3 cups broccoli florets
1/2 cup finely chopped red onion
(or whatever other vegetables you want, to equal about 4 1/2 cups total)
1 cup milk (reduced fat or whole, not skim)
5 large eggs
1/2 tsp mustard (I like Dijon)
2/3 cup grated Swiss or cheddar cheese
1/3 cup freshly grated Parmesan cheese
1/3 cup chopped fresh basil or 2 tbsp dried basil
3/4 tsp salt
1/4 tsp pepper

Instructions

Make or thaw your crust, if using. Preheat the oven to 425 degrees. Place your crust in a deep-dish pie plate, line with parchment paper or foil, and fill with dry beans or pie weights (I have skipped this step in a pinch, but the sides of the crust might slide down while baking). Bake for 10 minutes.

Chop the bell pepper and tomato. Microwave on high for 2 minutes, then blot on a paper towel to remove as much liquid as possible. Chop the broccoli and onion and repeat microwave/paper towel treatment. This makes it possible to use lots of vegetables without the quiche becoming soggy.

When the pie crust is done, reduce the oven temperature to 375.

Beat the eggs lightly in a medium bowl. Add milk, mustard, cheeses, basil, salt, and pepper. Stir to combine. Place the vegetables in the crust or pie plate and pour the egg mixture over the top. Stir to evenly distribute. Cook for 10 minutes in the microwave. (If your microwave doesn’t have a turn table, or has a broken one like mine, rotate it every couple minutes.)

Make a foil collar by cutting a piece of foil large enough to fit over the quiche, and then cut a big hole (4-5 inches in diameter) in the center. Place this over the pie and cover tightly. This will allow the middle to cook thoroughly without burning the crust or the edges. Place in the oven and bake for 30 minutes. Check to make sure it’s done in the middle, and then try to wait 10 minutes before eating it so you don’t burn your tongue!

I sometimes serve this with hot sauce, but it doesn’t really need it.

Vegetarian Broccoli Basil Quiche
This recipe is modified from the BYU cooking class quiche recipe.