Quiche with Broccoli and Cheddar
This is probably the kind of quiche people will expect to be served in today's lighter eating style. It's easy to make and one of the best recipes for quiche I've tasted. When we have a big crowd for breakfast, I sometimes make one of these and one Quiche for Real Men . . . something for everyone. You can freeze these once they're baked, and thaw and reheat them at 350, so it's handy to make ahead when you're expecting to be short of time.
Set oven to 350 degrees.
2 tbsp. butter
1 onion, chopped finely
2 cups broccoli, chopped small
Melt butter in frying pan and cook onion and broccoli until tender, stirring over low heat.
9" unbaked pie shell (Speedy Pat In Pastry is perfect)
1 1/2 cups shredded cheddar, or marble, or whatever cheese you like
Spoon veggies into crust and sprinkle with cheese.
4 eggs, well beaten
1 1/2 cups milk
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. butter, melted
Combine eggs and milk. Season with salt and pepper. Stir in melted butter.
Pour egg mixture over rest in pie shell.
Bake for about 45 minutes, or until centre has set.
Set oven to 350 degrees.
2 tbsp. butter
1 onion, chopped finely
2 cups broccoli, chopped small
Melt butter in frying pan and cook onion and broccoli until tender, stirring over low heat.
9" unbaked pie shell (Speedy Pat In Pastry is perfect)
1 1/2 cups shredded cheddar, or marble, or whatever cheese you like
Spoon veggies into crust and sprinkle with cheese.
4 eggs, well beaten
1 1/2 cups milk
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. butter, melted
Combine eggs and milk. Season with salt and pepper. Stir in melted butter.
Pour egg mixture over rest in pie shell.
Bake for about 45 minutes, or until centre has set.