Tuesday, February 3, 2009

Broccoli Quiche

Now that we have so much lovely broccoli in the garden, I wanted to try and sneak it into a recipe, and hope the kids wouldn't notice. Here is the end result.

This is also the dish to make for a nice brunch, bridal shower, baby shower or girls event...it looks complicated, but it's so easy...truly. I've make this 3 times before, and all the ladies raved over it. You can make 1 1/2 times the recipe and bake it in a deep-dish pie pan.

I found the original recipe on the internet, and make a few changes so it would be a little bit healthier...but it still has butter, eggs and cheese in it. I couldn't alter it too much, otherwise the filling will be runny. Feel free to use four real eggs and regular cheese if you'd like.

Even if you're not a big fan of broccoli, I dare you to try this!

Broccoli Quiche

2 tablespoons butter
1 onion, finely chopped
1 teaspoon minced garlic (about 2-3 cloves)
2 cups chopped fresh broccoli (don't use frozen, it'll be too wet)
1 (9 inch) unbaked pie crust
1 1/2 cups shredded reduced fat mozzarella cheese
2 eggs
1/2 cup liquid eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper

I forgot to show you how to dice an onion really fine...here's a tutorial. I have just recently started dicing onions like this, and it really works, especially if your kids cringe at the sight of onions (one of mine has this syndrome).


And here's a video on making a pie crust from scratch...I have done this many times, and it's very easy....but takes more time, so feel free to cheat and use a premade pie crust (like I did ;-).


One more on how to get the pie crust in the pan and flute the edge:


Whether you use a premade or homemade crust, get it done first and put it in the fridge while you prepare the filling. Keeping it cold will keep the crust from shrinking while it's baking later on.

If you're using fresh broccoli straight from the plant, you have to remove all the leaves first.

Next, peel the stalks with a vegetable peeler; the thin skin can be a little fibrous. Chop up the broccoli with a knife, or you can break it into very small florets by hand. You want the pieces to be about the size of a goldfish cracker (sorry, it's the only thing I could think of!). And use the stalks too, they'll add some nice texture to the quiche.

Heat the butter in a large pan over medium heat. When it's ready, toss in the chopped onion, garlic, and broccoli. Season to taste with salt and pepper. Saute for about 6-8 minutes or until the onion is soft, and the broccoli is tender (don't overcook it to the point of mush).

Remove from the heat and set aside.

In a medium bowl, whisk together the eggs and milk. Season with salt and pepper.

Remove the pie crust from the fridge. Take the mixture of cooked broccoli, onion, and garlic and spread gently into the bottom of the crust. Layer the mozzarella cheese on top.

Slowly and carefully pour the eggs over the broccoli and cheese. You don't want to disturb the filling, so easy does it.

Gently slid the quiche into the oven, and bake the quiche at 350 degrees for about 45-50 minutes, or until the center is set. If the edges of the crust start to brown too quickly, cover it with strips of foil. I have this fabulous gadget that covers the edges for you.

It's called a
pie crust shield, and if you like to bake pies, you must go get yourself one...you will love it! I like to put it on first thing so I don't have to worry about a thing after the quiche goes in the oven.

Remove the quiche from the oven and let cool for about 15 minutes before serving.

Serve with some fresh fruit or a light salad.

Joshua cannot stand broccoli, but he ate this up and told me it was okay. Christina didn't touch hers, so I gave it to Gabriel, who had 3 helpings! (I just love that kid). Rebecca of course ate hers too--she loves broccoli.

I hope you give this one a try. God bless your table tonight!

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