Ingredients

• 1 single pie crust, sour-bought or homemade
• 1 tablespoon unsalted butter
• 2 cups medium diced yellow onion
• Kosher salt and ground pepper
• 6 large eggs
• 3/4 cup heavy cream
• 3/4 pound broccoli florets, steamed until crisp-tender
• 1 cup (4 ounces) sharp cheddar cheese, grated

Instructions

1. Preheat oven to 375 degrees
2. Prepare pie crust for a single-crust pie. If using a store-bought crust, follow directions on package.
3. In a large skillet, melt butter over medium-high heat. Add onion, season with salt and pepper, and cook, stirring frequently, until light golden (about 8-10 minutes).
4. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese, and seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine.
5. Pour into pie crust and bake until center of quiche is just set, 40–50 minutes. Serve warm or at room temperature.

Adapted from https://www.marthastewart.com

Notes: May be stored in refrigerator for up to three days, tightly covered. Also freezes well. To reheat quiche, cover with foil in place in a 325° oven until warm, about 15 minutes.