December 2011, pg. 45 & 46
Broccoli-Cheddar Quiche Recipe
This was a great breakfast-for-dinner recipe! I love breakfast foods and I don’t eat eggs and pancakes enough, so I love the opportunity to have them for dinner.
I made the pie crust using Everyday Food’s November 2008 recipe.
Basic Pie Crust
*I used it for the Maple Nut Tart I baked last month so I knew at least the crust of the quiche would be a success. I made the crust in the morning and threw it in the refrigerator until it was time to start dinner.
I must admit I eyeballed the broccoli and cheese measurements. I bet there was a little more of each item than the recipe called for. But really who can turn their nose up to more broccoli and cheese. I baked the quiche for 45 minutes and the center appeared to be set, so I took it out and let it cool.
It was a perfect night to eat the quiche for dinner because P was on-call and I wasn’t sure what time he would be getting home but it would most likely be after 8 p.m. I probably wouldn’t be able to wait and eat with P, since my body starts to shut down if I don’t eat dinner by 7:45. I would eat the quiche warm and P would just eat the quiche cold (or warm it up in the microwave). P ended up getting home just as I was finishing my salad, so we were able to eat our main course together.
The cooked quiche looked and smelled amazing before and after we cut it. The center seemed a little underdone to me, so I cooked my portion in the microwave for 45 seconds. P, took no issues with the doneness and ate it as is. It was delicious! The texture of was amazingly smooth and creamy, reminding me of a quiche I had in a nice French restaurant for brunch a few years back. The broccoli was tender and there weren’t too many onions. The quiche was a success and I bet the other variations would be just as good!