Sunday, February 9, 2014

Broccoli cheddar quiche

Quiche is always my easy go-to dinner when I haven't been grocery shopping yet for the week. So considering it is Sunday night and I do my grocery shopping on Mondays, I decided to make quiche for dinner! I always have cheddar cheese, frozen broccoli, eggs, milk (or almond milk) and a pie crust reserved for times like this, so this meal was a simple decision.

Quiche is so great because you can put whatever you want in it. I usually do a simple broccoli cheddar quiche, which is what I made tonight, but feel free to experiment! Here is my "skeleton recipe" that you can customize:

Broccoli cheddar quiche
5 organic eggs
3/4 c. organic milk (or almond milk)
1/2 c. organic half n half
1 1/2 - 2 c. organic vegetables of your choice (I used organic broccoli)
2 c. shredded cheese of your choice (I used cheddar)
Organic pie crust
Salt and pepper to taste

First, I steam the frozen broccoli and if I use onions, I sauté the onions ( which I didn't use tonight). I then dry the broccoli with a paper towel and chop the broccoli into smaller bite-size pieces.

While the vegetables are cooking, I put the pie crust in a pie pan, pressing it down gently to mold it to the pan, cover it with foil (so the crust doesn't burn), and then bake the crust in the oven for 12 minutes at 400 degrees.


In a large bowl, mix together - eggs, milk, and half n half. Then add vegetables, cheese, salt and pepper.


Once the crust is done cooking (it will not be fully cooked), remove the foil and fill the pie crust with your quiche mixture. 

Turn the oven down to 350 degrees and bake the quiche for about 55 minutes.


Stick a knife in the middle to make sure it comes out clean (no egg mixture residue, but there will be some condensation on the knife from the heat). And you have yourself a delicious, satisfying, quick easy meal that looks fancy but takes hardly any prep! Plus, it's packed with protein. All of our friends love this recipe, and surprisingly, it is actually a favorite among our male friends.


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