When I’m cooking, I get excited about the entrees and desserts, but vegetables? Not so much. Often, there’s nothing to get excited about. The other night I had bought some fresh broccoli, and it’s good steamed or baked, but since I had an extra pie crust in the freezer, why not Broccoli Quiche? So I did an Easy Broccoli Quiche. Took 10 minutes to put together and another 45 minutes or so in the oven. It was rich and yummy.
Here’s how I made it.
First, thaw the crust and use a Marie Callender crust, not brand X. You’ll need a total of 2 C of chopped broccoli. Cut off the florets, then cut them into 2 or 3 smaller pieces until you have a couple cups.
In a skillet, melt 2 T butter and add a C of frozen chopped onions. Fresh onions work, too, but, pre-chopped frozen onions are just as good and a lot easier to work with. Keep a pack in the freezer and you’ll never be without onions.
Sautee the onions for a bit, then add the chopped broccoli with a dash or two of garlic powder. Sautee the mix until the broccoli gets a little soft, don’t overdo it.
Add the broccoli and onions to the now-thawed pie crust. In a small bowl, mix 4 eggs, 1 ½ C Half & Half, 1 t salt and a ½ t ground pepper. Pour the mix over the broccoli, then spread 1½ C mozzarella cheese on top. Pop into a 350 oven for about 45 minutes, or until the pie sets firmly.
Let cool and enjoy – makes great leftovers the next day, but bake it, don’t microwave.
Easy Broccoli Quiche
2 T butter
1 C chopped frozen (or fresh) onions
1 dash garlic powder
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 ½ cups shredded mozzarella cheese
4 eggs, well beaten
1 ½ cups half & half
1 teaspoon salt
½ teaspoon black pepper