Broccoli and Cheddar Cheese Quiche

This adventures comes from the cookbook Perfect Pies by Michele Stuart.  Fortunately, I was going to the grocery store yesterday morning so I didn't have to make a mad dash to buy the necessary ingredients.

This is another easy recipe, you can make in a matter of minutes  especially if you buy a package of pre-shredded cheese (is there such a word as "pre-shredded"??).  I did forget to get half-and-half, so I just substituted milk - can't say that made much of a difference.

I will have to say I was not that impressed with her pie dough recipe.  Next time I make this I will use one of my favorite pie dough recipes.  Anyway, onto the recipe . . .

Broccoli and Cheddar Quiche by Michele Stuart

Single pie crust ** (see note above - use your own favorite pie dough recipe)

Filling

1 medium sized onion, chopped
1 cup chopped broccoli florets, steamed
1 cup shredded cheddar cheese
3 large eggs
1 1/2 cup half-and-half ** (didn't have, so I used milk instead)
salt and pepper to taste

Directions

Preheat oven to 425F
Make pie crust for 9" pie plate and refrigerate if necessary.
Roll out the pie dough and place in pie plate.
Steam the chopped broccoli florets until soft
Add the chopped onions to the pie plate.

Once the broccoli florets are soft, spoon them over the onions in the pie plate.
Sprinkle the cheddar cheese over the broccoli.

In a separate bowl, mix the 3 eggs with the half-and-half (or milk in my case) and pour over the broccoli/cheese mixture.

Bake at 425 for 10 minutes, then lower the temperature to 350 and bake for an additional 40 minutes until the center of the quiche has set.

 

 

 Enjoy!!

 

Entire Recipe:

Broccoli and Cheddar Quiche by Michele Stuart

Single pie crust ** (see note above - use your own favorite pie dough recipe)

Filling

1 medium sized onion, chopped
1 cup chopped broccoli florets, steamed
1 cup shredded cheddar cheese
3 large eggs
1 1/2 cup half-and-half ** (didn't have, so I used milk instead)
salt and pepper to taste

Directions

Preheat oven to 425F
Make pie crust for 9" pie plate and refrigerate if necessary.
Roll out the pie dough and place in pie plate.
Steam the chopped broccoli florets until soft
Add the chopped onions to the pie plate.
Once the broccoli florets are soft, spoon them over the onions in the pie plate.
Sprinkle the cheddar cheese over the broccoli.
In a separate bowl, mix the 3 eggs with the half-and-half (or milk in my case) and pour over the broccoli/cheese mixture.
Bake at 425 for 10 minutes, then lower the temperature to 350 and bake for an additional 40 minutes until the center of the quiche has set.

Verdict:

Oh yes, this was good!!  My resident expert, aka my husband, loved it (and so did I).  I will be making this again (but like I said above, using my own pie dough recipe).  Definitely a winner recipe!!!