Broccoli and Cheddar Quiche…. ok you can make this.

Broccoli and Cheddar Quiche…. ok you can make this.

My thought process.

Questions:
What can I make that will taste delicious?
What can I make that will taste delicious and be easy?
What can I make that will taste delicious, be easy and be quick?

Answer:
QUICHE.

Mar makes some really good quiche.

Here’s something interesting. Um, there really aren’t that many eggs in quiche. Did you know that? Am I really behind on that? I looked through many recipes and a lot of them called for cream or milk, cheese and 4, 5 or 6 eggs. I mean maybe that is a lot but I’m thinking, I don’t know, 12 eggs? I guess it would be a large omelette at that point.

Definition: Quiche; a baked flan or tart with a savory filling thickened by eggs.

So really, quiche isn’t about the eggs, it’s about all of the other good stuff. MIND BLOWN. When you think something is about one thing and it is actually about something completely different. Wow.

I wanted to make a broccoli and cheddar quiche. To the point; gimme broccoli, gimme cheddar, put them together, boom. Here ya go.

1 9-inch store bought pie crust
1 cup whole milk
4 eggs
1/2 teaspoon dry mustard
1/8 (or a sprinkling) of pepper
1 cup broccoli (fresh or thawed from frozen)
1.5 cups cheddar cheese
Sprinkling of salt

Preheat the oven to 350 degrees F.
Bring the pie crust to room temperature (my mistake, tried to unroll it too soon, live and learn).
Place the pie crust in an oiled pie pan.
In a large bowl, add the milk, eggs, pepper, mustard, broccoli and cheese. Whisk until combined.
Add the mixture to the uncooked pie crust.
Bake for 45-50 minutes.
Let sit for 10-15 minutes, it has to set a little bit.

You can add ham, bacon, chicken, any kind of meat you’d like. Nate requested ham, so I purchased thick cut ShopRite ham and added it to half of the quiche, I wanted it without. Ed said it wasn’t great quality ham, which he was right. I noticed that right when I saw it. Again, live and learn.

I thought it was pretty good, Ed and Nate agreed. Good flavor. You can make this, unlike the chili from last week. Hehe. I think one of my goals this fall/winter will be to perfect my quiche.

With the other pie crust, I decided to throw together a dessert.

Mini Pumpkin Pie Pockets
1 9 inch store bought pie crust
4 tablespoons of store bought pumpkin pie filling
1 egg
1 cup with round top

Preheat the oven to 375 degrees F.
Use the cup to make 8 circles.
Place aluminum foil on a baking sheet and coat with oil.
Place 4 pie circles on the baking sheet.
Place 1 tablespoon of pumpkin pie filling on each circle.
Place remaining pie circles on top.
Carefully use a fork to close the mini pies.
Poke a few holes on top.
Beat the egg and brush, or use your hand, on top of the pie.
Bake for 15-17 minutes until golden brown.

Pie circles? Is that what you call them. I’m not sure. They were good though!

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