Broccoli Quiche


broccoli quiche 2

I work ten hour days during the week, but I don’t want that to get in the way of putting a good, satisfying dinner on the table.

If you’re looking for a quick week night meal, try whipping up a quiche. Store bought pie crust works just fine. Add a green salad and you have a complete meal.

Quiche is also great for brunch with a side of fresh fruit. This recipe is very versatile; substitute spinach or asparagus for the broccoli if you wish.

Broccoli Quiche
Adapted from All

You will need:

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

To Make:
Preheat oven to 350 degrees F

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft.

Line a 9 inch pie plate or 9-10 inch tart pan with removable bottom with unbaked pie crust.

Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk and whisk until well mixed. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 30 minutes, or until center has set.

broccoli quiche 3


One response

  1. I made this for dinner last night, substituted asparagus for broccoli and it was wonderful!
    Thanks Brenda, I may try the broccoli next time. I think the secret here is the garlic. I’ve made lots of quiche, but never used garlic. Now I know!!!!!!

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