22 Reviews of Broccoli Quiche

From: Geema

On Oct 27, 2005

After many years of searching I think I might have found my ideal quiche...this one! I really liked the proportion of milk to egg to cheese, since the custard was perfect. Most of my quiche attempts have had eggy custards with liquid centers, while the outsides were done and tough. Not ths one, it was creamy,tender, puffy and golden after 35 minutes in the oven. I did add some diced bacon, crisping it in my sautee pan first, then removing most of the fat before adding my cut up veggies. The broccoli was chopped finely, and it didn't take too long to cook. Ok...here's where I veered a little away from this recipe and have to credit NurseDi's quiche Chicken and Spinach Quiche. She used the most unlikely ingredient...mayonnaise in her quiche. So, I used 1/2 cup mayonnaise (low fat Grapeseed Mayo) with 1 cup of milk...and voila...a magnificent quiche that both my DH and I wolfed down like starving children. But Sueie, I give you most of the credit for an outstanding recipe that I will be using from this day forward.

From: Nose

On Oct 17, 2005

This was really good. I have usually sauteed the onions and steamed the broccoli when making quiche, but sauteeing the broccoli worked well - for a very buttery quiche. I used milk mixed with half-and-half rather than evaporated milk. I did get more filling than fit in the crust, but maybe I just didn't make my crust tall enough.

From: cas navy

On Apr 5, 2004

I made this quiche tonight, and everyone loved it. It is probably the best quiche I ever had, It had body - wasn't runny, It was light and delicious. I made it with "Laurie's" My No Roll Pie Crust #51537. I had dinner on the table in 45 min - including making the piecrust! I am going to try it again with other veggies and meat. Thanks!

From: mamamain

On Aug 29, 2003

This was very good. I made it exactly as you wrote, except I used regular evaporated milk, didn't have skim. I will definitely use this again and will experiment with other fillings. Thank you for a great recipe.

From: moxie

On Feb 10, 2003

Thanks for sharing this, Sueie. It has a nice, creamy texture and just the right balance of veggies and custard filling. I used 1/2 c. freshly grated Parmesan & 1 c. Swiss for the cheese, which was a nice blend. It needed closer to 45 minutes in my oven before it was done.

From: danlynclark

On Nov 14, 2006

Delicious quiche! I doubled the recipe because I knew it would be a hit. I used cheddar cheese and it had a great flavor. For two quiches it took about 45-50 minutes. As others mentioned, this recipe puffs up nice and golden. I know some will call me crazy, but these quiches were beautiful just to look at. But even more fabulous to eat.

From: BigHeart

On Aug 23, 2004

This is the best! I used a mixture of leftover cauliflower and broccoli for the filling. I also required the 45 min. cooking time. The thing I like best about the recipe is that it's made with evaporated milk instead of whole milk. I always keep a can of that in my pantry.

From: gwynn

On May 9, 2007

This was a good quiche. My family really liked the bacon. Thanks for posting this recipe.

From: Brandi M

On Jun 25, 2007

I loved this quiche. I have tried many and this worked out very well. I did slightly change a few things though. Instead of using the skim evaporated milk I used someone elses suggestion of 1/2 cup of Real Mayo and 1 cup of 1% Milk. I added turkey bacon and 1 cup of cheddar and 1/2 a cup of parm. It was fabulous with a spinach salad on the side. For a store bought crust I had a bit of egg mixture left over. Will try to use 3 eggs next time.

From: H-grrl

On Jul 12, 2007

Delicioso!