Broccoli Cheddar Pie (with lattice crust)
Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes
Introduction:
This broccoli quiche is a hearty, comforting dish that’s perfect for brunch, dinner, or meal prep. With a buttery lattice crust and a rich, cheesy filling, it’s the kind of meal that feels both effortless and special.
Ingredients:
2 pie crusts (I prefer Pillsbury)
10-12 oz bag of frozen broccoli
1 cup shredded cheddar cheese
1 cup half-and-half
4 eggs
Parmesan cheese for topping
Salt, pepper, garlic salt to taste
Butter (for broccoli, optional)
Directions:
Preheat your oven to 425°F (220°C).
Roll out one pie crust into your pie dish and set aside.
Whisk the eggs in a bowl until fully combined and set aside.
Thaw and cook the broccoli according to the package directions. Add a few pats of butter for extra flavor, if desired.
Season the broccoli, eggs, and pie crust with salt and pepper to taste.
Place the cooked broccoli into the pie crust. Sprinkle shredded cheddar cheese over the broccoli. Pour the whisked eggs and half-and-half mixture evenly on top.
Take the second pie crust and cut it into strips. To create a lattice crust:
Lay 4-5 strips vertically across the pie.
Pull back every other strip, place one strip horizontally, and return the pulled-back strips to their position. Repeat this process until the lattice is complete.
Bake the quiche in the preheated oven at 425°F for 40 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes, or until the crust is golden brown and the filling is set.
Let the quiche cool for a few minutes before slicing. Optionally, sprinkle with grated Parmesan for an extra cheesy finish.
Tips:
For a richer flavor, swap half-and-half with heavy cream.
If you’re short on time, you can skip the lattice crust and cover the pie loosely with foil for the initial bake to prevent over-browning.
Enjoy this delicious quiche warm or at room temperature!
