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Broccoli Quiche

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! 😉

 

Broccoli Quiche
Ingredients

  • 3 eggs
  • 1 1/2 cup 1 or 2% milk
  • 1 large shallot, sauteed until soft in tsp olive oil
  • 1 bag frozen broccoli florets, 10 oz, I use Cascadian Farms Organic broccoli, defrosted and squeezed dry in paper towel
  • 1.5 cup shredded extra sharp cheddar cheese
  • 1 tbsp AP flour
  • 1 pie crust
Instructions

  1. Preheat the oven to 425 degrees.
  2. Roll out your pie crust and blind bake it by pressing it into the pie plate and covering it with a layer of tin foil. Fill the foil with pie weights, dried beans, or dried rice. Bake in the preheated oven for 10 minutes.
  3. In a large bowl beat the eggs and milk together.
  4. Saute the shallot in olive oil until it is just softened then add to the egg mixture.
  5. In another small bowl combine the cheese with the flour and toss to coat.
  6. Add the cheese to the large bowl.
  7. Remove the crust from the oven and reduce the heat to 350 degrees. Remove the tin foil and weights.
  8. Pour the filling into the pie crust and return to the oven to bake for 45-55 minutes depending on your oven.
  9. Let it rest out of the oven for 30 minutes before slicing and serving.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8