Growing up in the south, breakfast casseroles were THE breakfast of choice for any special occasion and I’ve certainly made and eaten my fair share. They are billed as an easy and impressive option and you can find recipes tailored for every diet out there. I’d like to add an alternative to the list of special occasion or regular morning breakfasts- the quiche. A buttery, flaky pie crust filled eggs combined with whatever vegetables, meats and cheeses your heart desires. This Caramelized Onion and Broccoli Quiche does require a little effort, but the flavors from the caramelized onions and roasted broccoli make this not-your-average egg pie.
The ingredients are simple, but giving them a little extra attention is well worth it in the end result. If you are feeling a little extra ambitions and want to make your own pie crust, I’ve been making this recipe for years. When I moved to Nicaragua, my baking and cooking habits chaged when I either couldn’t find things like premade pie crust or items were outrageously expensive (I’m looking at you, brown sugar). It had always been intimidated by something like making my own pie crust, but it turns out to be quite simple, especially if you have a large food processor. Just make a note that if you do decide to make your own, you should do it at least a few hours ahead of making your quiche.
To make this egg-stra special (sorry, I couldn’t resist) Caramelized Onion and Broccoli Quiche, you will need….
Caramelized Onion and Broccoli Quiche
Ingredients
- 1 regular size pie crust
- 1 tbsp butter
- 1 large onion quartered and finely sliced
- 2 cups broccoli florets, cut into small pieces
- 1 cup shredded parmesan
- 9 large eggs
- 1/2 cup milk
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 425 degrees F (218 degrees C). While your oven is preheating, begin caramelizing the onions.
- To caramelize the onions, heat a large skillet over medium low heat. Add the butter and onions to the skillet. Allow to cook, stirring occasionally, for approximately 30 minnutes, until the onions become very soft and change color to a light brown. Remove from heat and place in a separate bowl to cool to room temperature.
- Once your oven is preheated, place your broccoli on a parchment-lined baking sheet and roast in the oven for 8-10 minutes, until just beginning to brown. Reduce your oven temperature to 375 degrees F (191 degrees C). Remove the broccoli from the oven and place in a bowl to cool to room temperature.
- In a medium size mixing bowl, add your eggs and whisk thoroughly. Whisk in the milk, garlic powder, pepper, salt, caramelized onions, roasted broccoli and parmesan. Slowly pour into your prepared pie crust. Place your quiche on a baking pan, just in case you experience any overflow.
- Bake at 375 degrees F (191 degrees C) for 30-35 minutes, until set in the middle and just beginning to brown on the top.
- Let cool at least 10 minutes before serving. Can be served hot or room temperature.
Notes
- For the pie crust, you can use a frozen preformed pie crust or use your own crust in a standard pie pan.
- Store in the refrigerator for up to 4 days
- If planning to serve this for breakfast, you can follow all the steps up to baking the quiche, cover it in plastic wrap, and store it in the refrigerator overnight. Remove from the refrigerator 15 minutes before baking.
- Wondering what to serve with the quiche? Add a side salad tossed in a simple vinaigrette and some fruit for a complete meal.