By OpalCat

tags: recipe, vegetarian

This recipe makes a quiche with a lot of flavor. If you like a more “delicate” flavor, just ease back on the herbs a bit. The recipe will make 2 quiches using standard frozen store-bought pie crusts. If I have time, I prefer to make the pie crust myself (this is my favorite recipe) and then it’s going to depend on how big your pie pan(s) is/are.

Ingredients:

6 eggs
1 1/2 cups milk
1 package frozen broccoli, steamed and cut into small pieces
1/2 cup diced onion
1 Tbsp minced garlic
cheddar cheese (shredded)
1 1/2 tsp nutmeg
3 tsp basil
2 tsp savory
2 tsp sage
1/2 tsp white pepper
1/2 tsp salt
2 pie crusts, prebaked

Instructions:

Preheat oven to 375°

• Mix together the eggs, milk, and salt and set aside.

• In the bottom of each pie crust, spread a layer of shredded cheese. This shouldn’t be too thick, but should be enough to cover the bottom.

• In a large bowl, mix the garlic and all of the herbs and spices with the onion (at this point it will look like a handful of dirt out of the driveway—that’s ok, it’s supposed to). Add the broccoli to this and mix it around until the whole thing is pretty evenly distributed.*

• Throw in another handful of shredded cheese and mix it in evenly.

• Divide the mixture in half and layer evenly into each pie. This should pretty much come to the top of the pie crust, and should be flat across the top, not domed in the middle.

• Pour the egg/milk mixture over the top, making sure that you pour evenly and that all of the ingredients get wet. Use the back of a spoon or fork to flatten down any stray broccoli that is poking up out of the top.

Bake at 375° for 30-45 minutes (it will be done when a knife doesn’t come out covered in egg glop.)

*I find this method is the best way to get the seasonings evenly distributed throughout the quiche. I used to put them into the egg mixture, but most of them float, and so you’d get places with lots of flavor and other places with none.

Also, I do know that 3 tsp is the same as 1 Tbsp, but I used tsp for all of the dry herbs because I figure it’s easier when you’re actually making the thing to just use the one spoon.

— 11:37:45 AM
[2876]