Broccoli Fontina Quiche

This Broccoli Fontina Quiche combines caramelized onions, tender broccolini, and creamy Fontina cheese baked in a rich egg custard. A hearty and flavorful dish perfect for brunch, lunch, or a light dinner.

COOK TIME: 30 minutes

PREP TIME: 20 minutes

SERVINGS: 6

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INGREDIENTS

• 2 tablespoons butter with olive oil and sea salt

• 3 tablespoons panko bread crumbs

• 2 yellow onions, thinly sliced

• 1 bunch broccolini, chopped into 2-inch pieces

• 1 cup shredded Fontina cheese

• 4 large eggs

• 1 cup heavy cream

• 1 cup whole milk

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

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INSTRUCTIONS

1. Preheat the oven to 425°F. Grease a 9-inch quiche pan or ovenproof skillet (about 2 inches deep) with the butter, then sprinkle the panko bread crumbs evenly across the bottom and sides.
   
   

2. Heat a large heavy skillet over medium heat. Add the remaining butter and the sliced onions. Cook, stirring occasionally, until softened and golden, about 10 minutes.
   
   

3. Add the chopped broccolini to the skillet and cook for 6 to 8 minutes, until the vegetables are tender. Season with a pinch of salt and pepper. Remove from the heat.
   
   

4. Transfer the onion and broccolini mixture into the prepared quiche dish, spreading it evenly. Sprinkle the shredded Fontina cheese over the top.
   
   

5. In a medium bowl, whisk together the eggs, heavy cream, whole milk, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Pour the egg mixture evenly over the vegetables and cheese.
   
   

6. Bake for 25 to 30 minutes, or until the top is golden brown and the custard is set in the center. A knife inserted into the center should come out clean.
   
   

7. Let the quiche cool slightly before slicing into wedges. Garnish with market greens, if desired, and serve warm or at room temperature.

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Storing Leftovers:

Leftover quiche should be cooled, covered, and refrigerated within 2 hours of baking. Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven until heated through.

Ingredient Substitutions:

• Substitute regular unsalted butter for butter with olive oil and sea salt.

• Broccoli florets can replace broccolini or broccoli rabe.

• Swiss, Gruyère, or mozzarella cheese may be used instead of Fontina.

• For a lighter version, use half-and-half in place of the cream and milk.
  
  

Disclaimer: This recipe contains eggs and dairy. Ensure eggs are cooked to 160°F for food safety. Follow USDA food safety guidelines when preparing and storing quiche.