Quiche is great for breakfast, lunch or dinner. Make it ahead for a quick entrée – just heat and eat. If desired, round it out with a couple slices of bacon or a side salad. If you like this one using the Adams Reserve brand New York Extra Sharp Cheddar Cheese, try my other versions – White Cheddar Cheese, Bacon and Jalapeño Pepper Quiche or White Cheddar Cheese and Canadian Bacon Quiche.
1 pre-made pie crust thawed
1/2 cup of finely diced yellow onions
2 tablespoons of vegetable oil
1 cup of finely diced broccoli, mainly the florets
1 teaspoon of kosher salt
1 cup half and half
1 cup of shredded Adams Reserve brand New York Extra Sharp Cheddar Cheese or your favorite cheddar cheese
Place and mold pie crust into a deep pie dish about 2 – 3 inches deep or use the tin that the crust came in. Don’t precook. If using a deeper pie dish, extra eggs and cream may be needed. In a medium sized skillet heat vegetable oil over medium high heat and add onions and sauté until translucent. Add the finely diced broccoli and sauté until color changes to a bright green. Remove from heat and set aside. In a large bowl using a mixer, beat eggs until fluffy. Add half and half, salt, broccoli/onion mixture and shredded Adams Reserve brand New York Extra Sharp Cheddar Cheese. Using a spoon mix until evenly combined. Pour into to the pie crust and bake in a preheated oven at 375 degrees for about 30 minutes or when a butter knife is inserted it comes out clean. Allow to cool for about 5 – 10 minutes before serving.