16oz.steamed broccoli floretscut into small pieces (about 2 cups)
8oz.shredded cheddar cheese(about 2 cups)
chopped bacon or hamoptional, see notes
Instructions
Preheat oven to 350 and grease a quiche or pie dish (or baking dish up to 9x13 inches) with butter or oil. Place prepared dish on a rimmed baking sheet lined with foil, just in case of overflow while baking. Set aside.
In a large bowl, whisk the eggs (4), milk (1.5 cups), bisquick (3/4 cup), kosher salt (1/2 teaspoon), and black pepper (1/2 teaspoon) until well combined.
Stir in the grated parmesan cheese (1 cup), the steamed broccoli florets, and the shredded cheddar cheese (8 oz./2 cups).
Pour batter into greased dish and bake (on a foil covered baking sheet in case of overflow) for about 60 minutes or until golden brown on top and set (it shouldn't jiggle when you shake it).
Allow to cool for at least 10 minutes before slicing and serving.
Notes
Cooking time may vary depending on what kind of baking dish you use and how deep it is. It may take anywhere from 50-70 minutes to fully cook, so keep an eye on it. If it's browning too quickly on top, you can tent it with foil.
Make it into mini muffin quiches by baking in a greased muffin pan at 350 degrees F for about 30 minutes.
Make it low carb/keto by omitting the Bisquick and adding 2 more eggs.
Save time by buying frozen broccoli florets in a steamable microwave bag.
Make ahead by assembling the entire quiche and covering with foil and refrigerating for up to 48 hours before baking. Or bake it ahead of time, refrigerate, and reheat in the oven for 15-20 minutes at 350 covered with foil.