Broccoli Quiche
Slice up some cheesy goodness with this broccoli quiche. A crispy hash brown crust is layered with sautéed onion, garlic and broccoli, then topped with an egg and V&V Supremo® Crema Supremo® Brand Mexican Sour Cream filling and V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend. Serve it with a creamy, lightly spiced sour cream sauce.
Ingredients
Sauce
Directions
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1
Preheat the oven to 375°F. Lightly coat a 9.5-inch pie dish with cooking spray and set aside.
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2
Mix the shredded potatoes with 1 cup of V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend. Pat the hash browns and cheese onto the bottom of the pie dish to form a shell. Bake until the potatoes begin to brown, about 15 minutes.
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3
In a bowl, beat the eggs, V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and ¼ tsp. salt. Set aside.
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4
Preheat a medium pan over medium heat for 1 minute. Add the oil and heat for 1 minute. Add the onion and sauté for 1 minute. Add the garlic and sauté for 1 more minute. Add the broccoli, season with the remaining salt and the black pepper, and cook for 3 minutes.
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5
Remove the crust from the oven. Layer the broccoli on top of the browned potatoes and sprinkle with the remaining 1 cup of V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend. Pour the egg mixture over the cheese. Bake for 30 minutes, or until the egg is set.
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6
Whisk together all the sauce ingredients in a bowl.
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7
Remove the quiche from the oven and let cool for 2 to 3 minutes. Serve with the sour cream sauce.
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