A few weeks ago my friend Susan posted on her blog a broccoli quiche. It looked good. Good enough that Evelyn took one look at it and said, “Can you make that?” You know me by now, right? See if you can guess what happened.
If your guess was that I said, “yes” and then changed her recipe on the fly while cooking you’d be right! That’s exactly what I did. Congratulations loyal readers, you’ve developed a sense as to how my insane brain works.
But the truth is that I hadn’t made a broccoli quiche in years because I made one once a long long time ago before I really knew what I was doing. I used cut up fresh broccoli spears. Now, this clearly works for a lot of people, but for some reason mine turned into a runny mess from the liquid the broccoli released while cooking and yet the spears never got quite soft enough to be the right texture for a quiche. So I dumped it and never went back.
That was a mistake. Clearly. As this recipe makes clear. It’s as easy as all the other quiches that I make and once again gets vegetables into my kids with no begging. Well, unless you count them begging me to make it! 😉