Tuesday, December 17, 2013

Broccoli-Cheddar Quiche


I always like a special weekend brunch, but especially at this time of year. Many years I've made this quiche for the holidays. It goes perfectly with warm muffins or cinnamon rolls. Put out some sliced fruit (I'm partial to sectioned grapefruit this time of year), pour fresh coffee, and there you are! Paper plates or fancy china, you have a spread fit for any celebration.

This recipe is quite forgiving, so adapt the ingredients to your family's tastes or budget. Use your favorite breakfast meat. Sometimes I use bulk sausage, sometimes I slice up an inexpensive box of pre-cooked links. You can use less meat and more veggies. You can switch up the cheddar for Swiss or colby. For a lower-fat quiche, I've used skim milk, neufchatel cheese, and turkey sausage. It works fine!

My husband is not a fan of broccoli, but he has no argument with it in this dish. If you prefer spinach, or mushrooms, or sautéed onions, those would be good, too. I've found something that works and I'm sticking to it! I usually buy frozen chopped broccoli and steam it for this recipe, but it's also a great use for leftovers.

Of course you can make your own crust from scratch, but I always use frozen crusts for quiche. "Homemade pastry for pie, ready-made for quiche" is my rule. For gluten-free quiche, you can leave the crust out altogether, or substitute a potato crust.

This recipe makes 2 quiches. And they freeze beautifully*. I freeze them unbaked, then pop the frozen quiche into a gallon ziplock bag. You can also bake first, chill, and reheat later with a foil cover.


BROCCOLI-CHEDDAR QUICHE


  • 2 frozen deep-dish pastry crusts
  • 12 oz. cooked sausage 
  • 2-4 Tbsp. cream cheese, cubed 
  • about 2 cups cooked broccoli
  • 1-2 cups grated cheddar
  • 10 eggs
  • 1 tsp. salt
  • 2 dashes black pepper
  • 1 1/2 to 2 cups milk
  • dried minced onion
  • ground nutmeg


Mix sausage & cream cheese together; add broccoli. (If meat or broccoli is warm, the cream cheese will melt in and distribute the flavor evenly. But it's OK for it to be in small chunks, too.)

Sprinkle some of the cheddar in the crusts. Divide the meat and broccoli between the crusts, sprinkle with minced onion and and cover with a layer of grated cheese.




Whisk eggs, milk, salt & pepper. Pour into crusts. Sprinkle top lightly with nutmeg.






Bake at 350 F for 45 minutes or till set. Let set at least 10 minutes before serving.

Note:  This quiche freezes very well. Freeze before baking. Just be sure it's level in the freezer. :) You can wrap it up after it's solid. I use a gallon-size Ziplock bag. Do not thaw. Bake frozen quiche at 400 F for 10 minutes, then an hour at 350 F, or till set. You may want to cover the crust with foil to keep it from darkening.


No comments:

Post a Comment