For Crust:
·1 cup all-purpose flour
· ¼ cup finely ground Asiago & Cheddar CheeseCrisps
· ½ tsp. Salt
· ½ tsp. Sugar
· ½ cup cold unsalted butter, cubed
· 2 to 4 tbsp. Ice water
· All-purpose flour, for rolling

For filling:
· 1 tbsp. Unsalted butter
· 2 cups diced yellow onion
· Kosher salt and freshly ground black pepper
· 6 large eggs
· ¾ cup heavy cream
· ¾ lb. broccoli florets, steamed until just tender
· 4 oz. grated sharp cheddar


1. Whisk flour, ground Asiago & Cheddar cheesecrisps, salt and sugar. Using a pastry cutter, cut butter into flour mixture until mixture resembles coarse meal.
2. Sprinkle flour-butter mixture with 2 tablespoons of ice water. Mix until dough is crumbly but holds together when squeezed. Add 1 tablespoon of water at a time if necessary.
3. Turn dough onto a large piece of plastic wrap. Press and shape into a 1-inch thick disc. Wrap and refrigerate until firm, at least 1 hour.
4. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round.
5. Place rolled dough in a 9-inch pie plate, fold overhang under and crimp edge.
6. Place a sheet of parchment paper over the dough and fill with pie weights or dried beans.
7. Bake until edge is dry and light golden brown, about 20 minutes. Set on a cooling rack and remove parchment and weights.
8. While pie shell is baking, melt butter in a large skillet over medium-high. Add onion, season with salt and pepper and cook until light golden, about 8-10 minutes.
9. In a medium bowl, whisk eggs. Add cream and whisk to combine. Add onion, broccoli florets and cheese. Season with ½ teaspoon salt and ¼ teaspoon pepper.
10. Whisk to combine and pour into pre-baked crust. Place the quiche pan on a sheet pan and bake 40-45 minutes until the center of the quiche is just set. Serve warm or at room temperature.


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