Broccoli
and Cheese Quiche
Here’s a change of pace dinner delight, a broccoli and
cheese quiche. It’s just eggs, cheese, milk, and broccoli. The hardest part was
the pie crust I made from scratch because I was too lazy to go to the store.
But if you have one of those frozen store pie crusts you can whip up this dish in
a flash.
Start by steaming a couple handfuls of broccoli. Be sure
to cut off the yucky stem. Don’t overcook
it cause it will continue to cook in your quiche. Once cooked give it a little
chop. If its broccoli quiche people want to see broccoli, not guess why a bunch
of tiny green buds are floating around in your quiche. In a bowl, whisk some
eggs and milk. Add a few drops of Tabasco, dash of salt, pepper and cayenne. I
am not big on measuring but it’s about 4 eggs to 1 ½ cups of milk. Beware, if
you use too much milk your quiche will not set up and if you use too many eggs
you will end up with a rubbery mess. Lastly, add 2 big handfuls of your
favorite cheese. We used cheddar because that’s what we had, but Swiss, Parmesan
or even Mozzarella would be nice.
Cook at 350 degrees and watch TV for ½ hour. Then use
a toothpick to see if it’s done. If it comes out clean it’s dinner time. Serve
with a dollop of sour cream, a simple green salad and a glass of champagne.
