A friend brought this quiche to a ladies’ brunch I hosted a few weeks ago, and it was a hit. It’s an excellent choice for potlucks, brunches, or a simple family meal. Make a double batch if you like — one to share and one to keep at home (your partner will thank you). If you prefer, you can add chopped ham for extra flavor, but it works just as well vegetarian.
The recipe is inspired by Knorr Cheddar Broccoli Quiche. You can use homemade or store-bought pie dough depending on how much time you have.
Broccoli Leek Quiche
Ingredients:
1 ½ cups half-and-half
3 large eggs
1 package Knorr® Leek recipe mix
1 ½ cups broccoli, chopped (fresh or frozen)
1 ½ cups shredded white cheddar cheese
1 plain pastry pie crust (homemade or store-bought)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat the eggs and half-and-half together until well blended.
3. Combine the chopped broccoli, shredded cheese, and the Knorr leek recipe mix in a separate bowl, then spread this mixture evenly into the prepared pie crust.
4. Pour the egg and half-and-half mixture gently over the broccoli and cheese filling, taking care not to overflow the crust.
5. Bake for about 40 minutes, or until a knife inserted near the center comes out clean.
6. Allow the quiche to rest for 10 minutes before slicing and serving.
This quiche reheats well and can be served warm or at room temperature, making it convenient for gatherings. If using frozen broccoli, thaw and drain any excess water before adding to the filling to prevent a soggy crust. For a crispier edge, blind-bake the crust for 8–10 minutes before adding the filling.