Broccolini Fontina Quiche

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Easy

Easter might be over but that doesn’t mean brunch is! I’m upping the ante on quiche today with this Broccolini Fontina Quiche. And trust me – your life will never be the same!

Broccolini Fontina Quiche from www.whatsgabycooking.com (@Whatsgabycookin)

Let’s talk quiche, shall we? It’s really one of the best ways to feed a crowd for breakfast or brunch (or breakfast for dinner if that’s your thing!). It can take on any number of flavors depending on what you mix in. It’s easily transportable. And you can make it with or without a crust. I’m partial to a semi-crust. It’s not as labor intensive as making a pie dough, and it’s not quite as basic as no crust… so it’s somewhere in between!

Broccolini Fontina Quiche from www.whatsgabycooking.com (@Whatsgabycookin)

Broccolini Fontina Quiche from www.whatsgabycooking.com (@Whatsgabycookin)

All you need for my crust is a good coating of the Land O Lakes® Butter with Olive Oil and Sea Salt and some panko bread crumbs. That will give you a very subtle crunch and act as a semi-crust, and really, that’s what the world needs! From there, you can layer in some sautéed onions and broccolini that take on the Land O Lakes® Butter with Olive Oil and Sea Salt flavor! That gets topped with your favorite cheese, fontina in my case, and then topped with a custard mixture that then bakes to perfection. All in all, it’s the perfect bite once you slice into it – and I promise you’ll never want to make another quiche recipe besides this ever again!

Broccolini Fontina Quiche from www.whatsgabycooking.com (@Whatsgabycookin)

Broccolini Fontina Quiche from www.whatsgabycooking.com (@Whatsgabycookin)

And side note – this will work with any veggies! Just make sure to sauté them in the butter to get an extra depth of flavor! It’s almost brown-butter-ish, but not quite. It’s the perfect subtle hint of something-something in this quiche!

Broccolini Fontina Quiche from www.whatsgabycooking.com (@Whatsgabycookin)

Broccolini Fontina Quiche

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By:
Gaby Dalkin
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0
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Ingredients

  • 2 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
  • 3 tablespoons panko bread crumbs
  • 2 yellow onions thinly sliced
  • 1 bunch broccolini or broccoli rabe chopped into 2-inch pieces
  • 1 cup shredded Fontina cheese  
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • Kosher salt and freshly cracked black pepper to taste
  • Market greens optional for garnish

Instructions

  • Preheat oven to 425°F.
  • Grease a quiche pan or skillet (9-inches wide, 2 inches deep) with Land O Lakes® Butter with Olive Oil and Sea Salt, then sprinkle all over with bread crumbs.
  • Place a large heavy skillet over medium heat, and the Land O Lakes® Butter with Olive Oil and Sea Salt. Add the sliced onion and sauté, stirring occasionally, until soft, about 10 minutes. Add the broccoli rabe and cook 6-8 minutes more until softened. Season with salt and pepper and transfer the vegetable mixture into the quiche dish, then evenly sprinkle cheese on top.
  • Whisk together the eggs, cream, milk, ½ teaspoon of salt and ¼ teaspoon pepper and pour over cheese.
  • Bake until the top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges and serve.
  • Optional: Serve with market greens tossed with lemon juice and olive oil over the top.
Broccolini Fontina Quiche: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Land O’Lakes (which is legit the world’s best butter and I’m willing to put it to a butter taste test any day of the year!). All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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4 comments

  1. Laurie Swafford

    Hi, I made the quiche ,it came out perfect. I tag you on Instagram with a picture. Thanks laurie

  2. Bridal Shower Menu – What's Gaby Cooking

    […] Broccoli Fontina Quiche – it’s hands down the best quiche there is! And you could use whatever veggies you want – but just make sure they aren’t too watery! […]

  3. Whitney

    I love the custard in this quiche. Rich and creamy without feeling too heavy. I used regular broccoli florets and shredded mozzarella (leftover from pizza night). I took the quiche out at 30 minutes as it looked set and perfectly brown. After leaving it to cool, I cut into it and the eggs weren’t cooked. Put it back in to cook for 10 more minutes. More browned on top, but cooked perfectly. My family loved it!