Broccoli and Gruyere Quiche

  • Basic pie crust (I made one using the recipe from Rea Drummond’s Brie and Broccoli Quiche recipe which was the inspiration for this dish.)
  • 2 tbsp butter
  • 2 yellow onions, diced very small
  • 2 c chopped broccoli
  • 8 oz gruyere cheese cubed into about 1/2-in sized pieces
  • 8 eggs
  • 1 c heavy cream
  • 1/2 c cold water
  • 2 tsp salt
  • 1 tsp pepper

Preheat oven to 400 degrees. Melt butter in skillet over medium high heat. Add broccoli and 1 tsp salt and saute for 3-4 minutes. Add onions and continue cooking another 4-5 minutes. Cook until broccoli is just starting to soften. Add pepper. Grease a deep pie plate or high sided tart pan. Place pie dough in bottom of dish. Top this with broccoli and onion mixture.

Mix eggs, heavy cream and water together. Add 1 tsp salt and 1 tsp pepper and stir to blend. Pour this over the broccoli and onion mixture. Cover entire dish, making sure to get the pie crust edges well covered, with aluminum foil. Bake 40 minutes. Uncover and bake another 15-20 minutes until it is starting to have a beautiful brown color on top and a knife inserted in the center comes out clean. Let stand 5 minutes before serving.