Wednesday, September 18, 2013

Brilliant Brunch: Broccoli-Cheddar Quiche

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I have a little secret...I don't eat quiche for breakfast!  I love it for dinner with a light salad.  I know it sounds weird but go with me on this one.  It's absolutely one of my favorite dinners - it freezes wonderfully and I can pretty much just use what's in the house and it comes out fabulously delicious.  When I knew that I'd be joining John in London for the weekend (more to come on Friday), I knew that by the time I got back to the States late Sunday night, I'd be in a bit of a pickle.

I'd be tired and I'd have to go to work in the morning.  So, I made this quiche.  Froze it, and then ate it for dinner and lunch for basically the rest of the week, when it turned out John was going to have to extend his trip.  Everyone at work stopped at my desk last week asking me what smelled so good and then how I had the time to be cooking between my numerous work trips and vacations this month.

I let them all in on the secret of the quiche.  Most of them said, wow you're so organized.  Um, mostly it was luck.  But, also, yes, I'm very organized when it comes to food.  And work.  But the rest?  Not organized at all.  In other news, you should see our HOUSE!  Anyway, I was in Chicago for the past 2 days and I left John a quiche for himself, too.  I knew he could microwave it on demand and eat without having to worry much about it.  We're off again tomorrow for a vacation 9 months in the making!  I can't wait!!
Broccoli-Cheddar Quiche
Serves 6-8 (9-inch pie pan)
Crust (adapted from here)
1/4 cup olive oil
1/4 cup ice water
1 cup flour
Filling
1 cup broccoli florets, diced
1/2 cup onion, diced
1 cup cheddar cheese, shredded and divided
3 eggs
1/4 cup skim milk
1 teaspoon salt
1 tablespoon pepper

Grease a 9-inch pie pan with cooking spray.  Set aside.  To make the crust, whisk together oil and water with a fork.  Add flour and continue until fully combined.  Knead for 3-5 minutes until smooth.  Roll out the dough and place into the prepared pan.  Use your fingers to place the dough up the sides of the pie pan and ensure it is even.

Preheat the oven to 350 degrees F.  Place broccoli, onion, and 3/4 cups of cheddar cheese into the pie pan.  In a small bowl, combine eggs, milk, salt, and pepper.  Whisk well and then pour into the pie pan.  Top with remaining cheese.  Cook the quiche for 45-55 minutes, until the top is golden brown and set in the middle.

Make-it-ahead of time:  I made this quiche the night before, stored it in the fridge covered with aluminum foil, and baked it the next day!  Or, cook it and freeze it for a quick and easy dinner in a week or two!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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