Easy Cheddar Broccoli Tart

A breakfast quiche recipe on a cutting board with one slice missing.

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5 from 3 votes

Made with just 7 simple ingredients, this Cheddar Broccoli Tart is perfect for breakfast, brunch, or even dinner.

Prep Time15

Cook Time30

Resting Time15

Total Time1

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: French

Keyword: Breakfast Quiche, Broccoli Cheddar Quiche, Cheddar Broccoli Tart, Quiche, Vegetarian Quiche

Servings: slices

Calories: 287kcal

Author: Alisa Infanti

Ingredients

1 9" pie shell fresh or frozen
5 large eggs
1 cup half and half cream
¼ tsp minced garlic
½ tsp salt
¼ tsp black pepper
½ lb small broccoli florets blanched
1 cup cheddar cheese shredded

Instructions

Preheat the oven to 400°F and par-bake the tart crust for 15 minutes. Fill the bottom of the crust with pastry beads, dry rice or beans to keep the pastry from shrinking. Remove the partially baked crust from the oven and set it aside. Remove any beans or pasty beads if they were used.
Reduce oven heat to 375°F.
In a large bowl add the eggs, half and half cream, garlic, salt and pepper. Whisk until combined.
Add 3/4 of the shredded cheddar cheese and blanched broccoli florets. Mix well.
Pour the wet ingredients into the parbaked pastry shell and carefully spread the broccoli evenly within the boundaries of the tart crust. Top with the remaining cheddar cheese.
Bake for 30 minutes or until the centre of the tart is set and no longer wobbly. Remove from the oven and let rest 15 minutes before serving.

Notes

Storage & Reheating:
Leftover breakfast quiche will last in the fridge for about 3 to 4 days. Cover tightly will foil or store in an airtight container.

You can either reheat the quiche in the oven, covered, for about 15 to 20 minutes until heated through, or reheat individual slices in the microwave until hot.

Freeze in a tightly sealed container once baked for up to 3 months wrapped tightly. Thaw in the fridge overnight before reheating.

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