Whether it’s breakfast, lunch or dinner, our Broccoli, White Bean & Cheese Quiche has got you covered at any time of the day. Simply seasoned, this quiche gets its flavors naturally from the earthy charred broccoli, nutty fontina cheese, briny Parmesan and woodsy rosemary. Creamy white beans up the protein and fiber content in this satisfying egg dish that’s sure to keep you full for hours. Keep reading for our expert tips, including how to save on prep time.
Toss 3 cups broccoli with 1 tablespoon oil on a large rimmed baking sheet until coated; arrange in an even layer. Roast until tender and lightly charred, about 15 minutes. Reduce oven temperature to 375°F.
Meanwhile, whisk 6 eggs, ½ cup fontina, ⅔ cup Parmesan, ½ cup half-and-half and 1 teaspoon rosemary in a medium bowl until combined. Fold in rinsed beans and the roasted broccoli.
Transfer the egg mixture to the prepared pie pan. Sprinkle with the remaining ½ cup fontina.
Bake until the quiche is set and the edges are golden brown, 30 to 34 minutes. Let stand for 10 minutes before slicing.
