Broccoli Quiche
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
4.00
Loading...45 Min
4
Servings
16
ingredients
Slice up some cheesy goodness with this Broccoli Quiche recipe. It packs enough flavor to impress everyone at table! Try it for breakfast and you’ll see!
Ingredients
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1 cup frozen shredded potatoes, thawed
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2 Tbsp. olive oil
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½ cup white onion, chopped
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2 garlic cloves, finely chopped
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2 cups broccoli florets, cut into bite size pieces
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4 large eggs
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1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
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½ tsp. Kosher salt, divided in half
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⅛ tsp. ground black pepper
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2 cups Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®, divided in half
Sour Cream Sauce
7 Steps to complete
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1Preheat oven to 375°F. degrees. Lightly coat a 9.5-inch pie dish with cooking spray. Set aside.
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2Mix the shredded potatoes with 1 cup of cheese. Pat the hash brown with the cheese onto the bottom of the pie dish to form a shell. Bake in the oven until the potatoes begin to brown for about 15 minutes.
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3In a bowl, beat eggs, sour cream and ¼ tsp. salt. Set aside.
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4Preheat a medium size pan for 1 minute over medium heat. Add oil and heat for 1 minute. Add onion, sauté for 1 minute, add garlic, sauté for 1 more minute, add broccoli, season with remaining salt, add black pepper, and cook for 3 minutes.
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5Remove the crust from the oven. Layer the broccoli on top of the browned potatoes. Sprinkle the remainder cup of cheese. Pour the egg mixture on top of the cheese. Place dish in the oven and bake for 30 minutes or until the egg is set.
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6Whisk together all of the ingredients for the cream sauce in a bowl.
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7Remove the quiche from the oven, let cool for 2-3 minutes. Serve with the sour cream sauce and enjoy!
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