Quiche is one of those dishes that has so many varieties of fillings and is really easy to prepare, so it is a wonder that we don’t eat it more often. It seems to be an overlooked meal item on restaurant menus these days, and its popularity has waned a bit over the years, you just don’t see it often when dining out anymore. But at home the leftovers are so easy to keep and re-heat too; it just makes sense when we prepare it once in a blue moon. It only takes about 10 minutes to prepare the set up and then bake in the oven for 45 minutes and dinner is ready in just an hour or so.
I like it because I can spend just about 15 minutes in the kitchen after a long day at work and then in the oven for the rest of the hour, giving me enough time to head out into the yard and tend the garden, pick some tomatoes, water the herbs and shoo away the invasive bugs. I have to admit that a few tomatoes end up being devoured before they make it back into the house.
This recipe is for the broccoli and cheese version, but the great thing about this quiche recipe is you can substitute any type of cheese for the ½ pound of cheddar, as well, the 2 cups of broccoli can be replaced with 2 cups of spinach, tofu, bacon crumbles, diced ham, cooked sausage chunks, cooked tiny shrimp, crab meat, or other seafood as well. The variations are only limited by your pantry and imagination.
|1||Each||Pie shell dough, 9-inch, deep dish|
|8||Ounces||Cheddar cheese, shredded (divided)|
|2||Cups||Broccoli florets, steamed and cooled|
|To taste||Salt and white pepper|
|1.||Preheat oven to 350° F. and using a fork prick the shell dough to prevent air bubbles from forming and then brown the pie shell crust in the oven.|
|2.||While the pie shell crust is browning whip the eggs then add the milk and ½ of the cheese in a medium bowl.|
|3.||Fold in the steamed and cooled broccoli florets and then add the salt and white pepper and nutmeg to the egg mixture.|
|4.||When browned removed the pie shell crust from the oven and place it on a cookie sheet pan.|
|5.||Pour the egg, cheese and broccoli filling into the browned pie shell then sprinkle the remaining ½ of the shredded cheddar cheese on top of the filling.|
|6.||Return the filled pie shell to the oven and on the cookie sheet to catch any filling that may spill, this also prevents any burning. Bake for 35 to 45 minutes or until the quiche is puffed up and set.|
|7.||Remove from the oven and allow to rest for 5 minutes, then slice into either 4 or 8 portions.|