Broccoli quiche
This is an excellent recipe for a vegetarian lunch or dinner or even cold for breakfast. The variations to this recipe are endless. This is a classic French dish and loosely based on a Julia Child recipe. Once the pastry is made the rest is quick and easy. Once you make a quiche once or twice, you can simply put the main ingredients in the quiche pastry and add the egg mixture on top. It's important in the beginning to get a feel for how much egg mixture you need for your pastry. While the total time is long at 2 hours and 30 minutes that includes the time to make the pastry which can be made a few days ahead or even frozen.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| 10-inch tart pan with a removable bottom |
| Baking sheet |
| Large liquid measuring cup |
| Ingredients |
|---|
| 1 prebaked quiche pastry, edge removed from the pan |
| 5 eggs |
| 1 cup bite-sized cooked broccoli |
| 1/4 - 1/2 teaspoon salt |
| 1/8 teaspoon pepper |
| 1 tablespoon chopped herbs - oregano, thyme, or basil |
| 1/4 - 1/2 cup of milk or cream |
| 1/2 - 3/4 cup shredded cheese |
| Variations |
|---|
| • Add chopped ham, chicken, turkey, smoked salmon, or shrimp. |
| • Add sautéed onions or bell peppers. |
| • Replace the broccoli with cooked and squeezed spinach or cooked asparagus. |
| • Use 1 teaspoon of dried herbs in place of the herbs. Experiment - try a curry seasoning. |
| • Experiment with different cheeses or a mixture of cheeses including a little blue. |
| Storage |
|---|
| • This can be made ahead and stored covered in the refrigerator for 3 - 4 days. The appearance will not be as nice since the filling will fall slightly, but the taste will be the same. Reheat if desired. |
| Instructions |
|---|
| • Preheat oven to 375º. |
| • Add the chopped broccoli to a large liquid measuring cup. |
| • Put the eggs in a medium bowl. Whisk to combine. Pour over the broccoli. |
| • Add the seasonings. Add the cheese. Add enough milk to bring the measure to 2 cups. Stir to combine. |
| • Put the prebaked pastry including the bottom of the tart pan on a baking sheet. This will prevent a mess in the oven in case the quiche overflows. |
| • Stir your egg mixture to combine. Pour it into the quiche pastry. The filling should not reach the top of the pastry. Fill the shell to about 1/4 inch from the top. |
| • Bake for 30 minutes until set. Serve hot or at room temperature. |
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