Broccoli and Red Pepper Quiche

Broccoli and Red Pepper Quiche


1 pound broccoli, cleaned and chopped into 1/2 inch pieces
1 medium onion
1/4 cup chopped red pepper
2 tablespoons butter
1 ready to use piecrust (bottom only) baked in quiche pan and cooled
4 eggs
3/4 cup cream
1 1/4 cups whole milk
1 1/2 teaspoons fresh thyme, minced
1 teaspoon ground coriander
1 lemon, zested
1 garlic clove, minced
1/4 pound parmesan cheese, grated
1/4 pound Swiss cheese, grated
Salt & freshly ground pepper


Pre-heat oven to 375 degrees.

Place baking sheet in the oven to preheat (this will be used under the quiche to catch any drippings). In a medium skillet over medium heat, saute the broccoli, onion, and red pepper until vegetables are tender. Add minced garlic clove the last minute of sautéing the vegetables. Put the sautéed vegetables into the prepared pie crust and top with the parmesan and Swiss cheese. Whisk the eggs, cream, milk, thyme, coriander, lemon zest, and salt and pepper to taste in a medium bowl. Pour over the broccoli mixture in the pie crust. Place the quiche pan on the baking sheet. Bake 30 to 40 minutes or until a knife inserted in the center comes out clean. Cool 30 minutes before cutting for serving to allow the quiche to set up. Can be served warm or at room temperature.

Enjoy with a bottle of Schmidt Family Vineyard’s Viognier!