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Broccolini Fontina Quiche

Course: Breakfast
Cuisine: French
Servings: 6
Author: Gaby


  • 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


  • 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.