Monday, April 12, 2010

Easy Broccoli and Mushroom Quiche

This is an easy and forgiving quiche recipe that is very flexible. Instead of broccoli, mushrooms, and cheddar cheese, substitute your favorite veggies, meat, or cheese. This is a quick and easy weeknight dinner, or make ahead for brunch-- it reheats beautifully. The measurements below are approximate.


1 frozen deep dish pie shell
1 1/2 cup chopped broccoli, steamed until soft
1/4 cup sliced mushrooms
4 eggs
1 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
1 cup half and half
2 TB flour
Salt and pepper to taste


Preheat oven to 350 degrees. Take pie shell out of the freezer and allow to thaw for about 10 minutes.

Beat eggs in a large bowl. Stir in half and half, cheddar cheese, flour, salt, and pepper.

Place broccoli and mushrooms in the pie shell. Pour egg mixture over the vegetables, and top with parmesan cheese.

Put the pie shell on a cookie sheet and bake for 40-45 minutes, until a toothpick placed in the quiche comes out clean.

Allow to cool at least 15 minutes before serving. Serves 4+.

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