Sunday, May 20, 2007

Broccoli Quiche

Since our third child was born last month, I've been obsessively making this savory ditty. It's a simple, tasty, any-time meal that's great when I need to power snack. I've been making it with pre-made pie crust. I prefer homemade sure. But I don't have time to make it right now. As it is, sometimes I have to assemble the components over a couple of days because I either don't have all the ingredients or I get interrupted by the kiddies. Anyway, I've tried two different brands from Whole Foods. 1) Vermont Mystic Pie Company's frozen pie shells 2) some other brand I can't remember (not as good as #1, but takes up less room in the freezer).

Broccoli Quiche

Filling (use any combination of the following and put into 2 pie shells)
7 - 8 fresh mushrooms
1/2 bunch of green onions
2 packages of frozen broccoli or the equivalent in leftovers
1 pound cooked bacon or prosciutto
6 - 8 oz of cheddar
6 - 8 oz of monterey jack
season with salt and pepper if you like

Batter (mix well then pour over the filling slowly)
1 1/2 pints of whipping/heavy cream
7 - 8 eggs

400 degree oven for 15 minutes
350 degree oven for 45 minutes

Looks something like this:

I've been making it with broccoli and prosciutto and a variety of cheeses. This week's was a mixture of muenster, pepper jack, and cheddar, plus I used bacon which was nice change. The pepper jack was a bit much at times. I like the astringent taste of using only cheddar. Astringent - what a selling point. Makes 2 pies or you can halve the recipe.

Serve and enjoy!

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