An easier-than-it-looks, savory quiche that’s perfect for breakfast or lunch.
| All-purpose flour | |
| 1 homemade or store-bought single crust pie dough | |
| 1.5 cups yellow onion, diced | |
| 1 tbsp. unsalted butter | |
| 6 large brown eggs | |
| 2-3 large pinches of coarse salt | |
| 2 -3 large pinches of coarse pepper | |
| 3/4 lb. broccoli florets, steamed | |
| 1 cup sharp cheddar cheese, grated | |
| 3/4 cup heavy whipping cream |
The perfect breakfast pie.
| 1. | Preheat the oven to 375 degrees and lightly flour a rolling pin and work surface to roll out dough to a 12 in. round. Place in a 9-inch pie plate, fold overhang under, and crimp edge |
| 2. | Place a sheet of parchment paper over dough and fill with dried beans. |
| 3. | Bake until edge is dry and light golden, approx. 15 min. Remove parchment and weights |
| 4. | Meanwhile, in a large skillet, melt butter over medium-high. Add diced onion, season with salt and pepper, and cook until light golden, approx. 8 min. |
| 5. | In a medium bowl, whisk together eggs and cream. |
| 6. | Combine onion, broccoli florets, and cheddar cheese and season with 1/2 tsp. salt and 1/4 tsp. pepper. |
| 7. | Firmly whisk to combine all ingredients, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm. |
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