Broccolini Fontina Quiche
I’m upping the ante on quiche today with this Broccolini Fontina Quiche. And trust me – your life will never be the same!
Servings: 6 people
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.
Notes
Serve with market greens tossed with lemon juice and olive oil over the top.
Nutrition
Calories: 366kcal | Carbohydrates: 13g | Protein: 14g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 320mg | Potassium: 218mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1626IU | Vitamin C: 29mg | Calcium: 252mg | Iron: 1mg