This quiche is simple and delicious. French cuisine is an integral part of my cooking and quiche are an excellent way to use up leftover ingredients. The delicate flavor profile of the eggs lends well to creativity but this combination is a classic. If you have other veggies on hand feel free to switch them for the broccoli or add them in for a true veggie quiche.
1 Refrigerated Pie Crust such as Immaculate Baking Co.
1 1/2c Broccoli Florets, fresh or defrosted
3-4 pieces Sharp Cheddar, chopped
4 Eggs, beaten
1/2c Skim Milk or Nondairy Milk
1/4t dried basil
Cracked Black Pepper, to taste
Heat oven to 375F. Lay pie crust over pie plate and smooth to fit, pinching corners as necessary. Whisk together eggs, milk, and seasoning then pour into pie form lined with pie dough. Add broccoli and top with chopped cheddar. Place in preheated oven and bake tented 35 minutes, then take off foil and bake another 25-40 minutes or until crust is golden and quiche bounces back to the touch. Serve warm or at room temperature. Bon Appetit!
No comments:
Post a Comment