My classic Broccoli Quiche has a savory smooth custard interior that’s filled with broccoli and sharp cheddar cheese. It’s economical, easy to throw together and looks great on the table anytime of the day whether it be breakfast, brunch, lunch, or dinner! I always whip up a Quiche’ when the eggs start piling up around the farm or on day’s that I want something lite. It pairs well with fresh fruit and a green salad.
Ingredients
- 2 cups Broccoli
- 8 eggs
- 1/3 cup milk
- salt
- pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne powder
- 1 cup shredded Sharp Cheddar Cheese
- 1 pie shell
Instructions
- Preheat oven to 375
- Use a fork to poke holes into the bottom of the pie shell
- Chop broccoli into small bite sized pieces (if using fresh) If using frozen let completely defrost
- Steam the broccoli in a steamer basket or in a pot for about 3 minutes. Make sure they’re fully drained and set aside.
- Into a medium size bowl add 8 cracked eggs and milk, beat well
- Add salt, pepper, garlic powder, onion powder, cayenne, broccoli and cheese, stirring well to combine
- Pour into a pie shell (It doesn’t have to be prebaked)
- Bake for 40 minutes
Triple Berry Pie
»