Quiche is one of those universally enjoyed foods that tastes delicious for breakfast, lunch and dinner! And broccoli and cheddar are one of those match-made-in-heaven combinations that works for soups, casserols, quiche and probably a whole flurry of other items. This delicious deep dish quiche dissappeared rather quickly. This recipe is simple and easy and the only time requirement is baking and cooling. I really wish I had a slice of this right now. My quiche is adapted from this recipe in the last issue of Gourmet magazine. With so many delicious kinds of quiche, I would love to have a "Unique Quiche" party where everyone brings a quiche and we listen to QUeen and talk about QUilting....okay, I am getting ahead of myself with the QU theme. I used a bag of frozen broccoli florets for this that I thawed out and heated in the microwave for a couple minutes.
Broccoli Cheddar Quiche
1 deep dish pie shell
12 oz broccoli florets (1-2 inches of the stem attached)
4 large garlic cloves, minced
6 large eggs, 1 1/2 cups fake eggs are a perfect substitute!
1 1/2 cups buttermilk
1/4 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
2 tablespoons chopped onion
2 cups grated cheddar
1/4 cup grated Parmesan
Pinch of salt and pepper
1. Preheat the oven to 375 degrees and place the rack on the middle level in the oven.
2. Whisk together the garlic, eggs, buttermilk, nutmeg, cayenne, onion, and cheddar in a bowl. Sprinkle with salt and pepper. Pour the filling into the pie shell and sprinkle the parmesan on top.
3. Bake the quiche until it is just set and golden on top, about 45-55 minutes. Cool for at least 20 minutes.