Tuesday, November 14, 2006

Easy Peasy Broccoli Quiche

This recipe comes from my cooking buddy, Kate. As usual this recipe is super simple to throw together and comes out absolutely delicious. Originally it was a crust-less quiche, but since there are so few ingredients I took the liberty of making a few modifications. It has now become a true eye-ball it recipe.

  • 1/2 onion, finely chopped

  • minced garlic to taste

  • herbes de provence to taste

  • 1 head broccoli, chopped

  • 5 eggs

  • milk

  • salt and pepper to taste

  • frozen phyllo pastry, defrosted

  • Preheat your oven to 400F. Put a large pot of water on to boil. While you wait for the water to boil, sautee the onion, garlic, and herbes de provence in a little bit of olive oil over medium heat. When the onion/garlic/herb mixture is translucent/soft remove from heat and set aside. At this point your water should be boiling, blanch your broccoli (1 minute is enough), pour into a colander and rinse with cold water. Whisk together eggs, milk, pepper and salt.

    Line a 9 inch pie dish (preferably glass) with thawed phyllo pastry or pastry of your choice. Spread the onions across the pastry, followed by the broccoli. Finish the quiche by pouring egg mixture over the top. Bake for 30 minutes at 400F. Remove quiche from the oven, let stand 10 minutes to set, slive and serve.

    This is definitely a make again and again type of recipe. Next time I might try without the crust and with a pinch of nutmeg instead of herbes de provence. Or I could throw in a different combination of vegetables. Or try a different pastry base. Or add cheese. The possibilities are endless!

    1 comment:

    Paige said...

    I just found your food blog, yum yum! This quiche looks fantastic! Perfect for stormy fall weather.