Quiche is one of my favorite things to eat for lunch. A slice of quiche alongside a pile of mixed greens feels like a wonderfully complete meal. I love it because it is rich enough that you feel as though you have indulged, yet because you typically only have a slice or two you don’t feel overly stuffed. And it’s the richness that makes the meal feel special–it’s not every day you have quiche for lunch, after all! I especially enjoy serving quiche when I have a friend over for a lunch date. It is something that is easily prepared ahead of time and then served at room temperature. There isn’t anything unusual about this particular recipe. It is a straightforward way to make a tasty vegetarian quiche. (Of course you can make your own crust or use prepackaged.)
Entirely unrelated, I feel as though I must acknowledge that I am probably the only recipe blogger in the blogosphere who did not post anything Thanksgiving related. “Why?” you may ask. The answer is because my brother-in-law prepares our entire Thanksgiving meal without an ounce of help from anyone else! (Well, without any help except for the Minnesota-style mashed potatoes made by my other brother-in-law. 😉 ) He is a fabulous cook and he makes the most delicious and unconventional Thanksgiving dinner leaving guests in awe year after year.
The only item the menu required was something light that guests could snack on while sipping a drink prior to dinner. I made these ol’ standbys: SPINACH SQUARES. My sister-in-law refers to them as spinach brownies. How cute, right?! Give them a try if you are looking for an easy holiday season go-to app that transports well.
Easy Broccoli Quiche:
- 2 tablespoons olive oil
- 1 onion, minced
- 1 teaspoon minced garlic
- 2 cups chopped fresh broccoli
- 1 (9 inch) unbaked pie crust
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 4 eggs, well beaten
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter, melted
Preheat oven to 350 F.
Over medium-low heat warm the olive oil in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle 1/3 of the mozzarella cheese over the crust and press into the dough. Spoon vegetables into crust and sprinkle with the remaining Mozzarella and Parmesan cheeses. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has set.
Recipe adapted from this one on AllRecipes.com