Broccoli & Cheese Quiche
So here’s the recipe for two broccoli quiche “pies.” I make two, so I can freeze one or give it a friend. In the olden times, I would make the crust—if you absolutely must have it, write to me and I’ll post it…
In the meantime, those other smarty pants among us will use Marie Callender’s deep dish frozen pie crusts—just make sure you prick the bottoms!
2 cups milk or a combination of milk and cream or 1/2 and 1/2 so okay,
take a guess at what I use??? Right on! 1 cup of milk, 1 cup of cream…and make
mine heavy, darling!
1/4to 1/2 lb bacon, cut small (with this, I’m rather conservative…closer to ¼)
1 small sweet onion chopped
2 cups of fresh broccoli florets wilted (7 min. cooked in microwave)
1 cup of grated parmigiano
1 cup of grated or shaved Emmantel—that is Swiss cheese
1/2 cup of sliced, grated, or shaved sharp cheddar
Salt if you must, black coarse pepper a definite, and garlic powder
Beat together the cooled, already scalded milk/cream concoction.
Add the eggs and beat some more. Then add all the cheeses and seasonings
For those of you who live east of the Mississippi:
Beat 2 cups of cream—or a combination of cream and milk or half and half…what
I do is scald the milky/cream stuff first…then cool.
Cook the bacon and onions together till they almost crisp and spread on the bottom of the crusts.
Next pour in the cut up ½ cooked broccoli florets. Sprinkle with more seasonings, like paprika and red pepper, if desired.
The oven should be heating to 375 degrees, then reduce heat and pop the two quiche in the oven and bake them for 35-45 minutes at 350 degrees and test with a dry knife—when you stick it in the center—it should come out dry…if moist, leave it in a little longer.
For those of you poor dears living in the mountains, here’s what I did—heat the oven to 375 and then pop the quiche in and let cook for 1 & ½ hrs , then reduce heat to 350 for 30 minutes and when a knife is placed in and comes out fairly dry—these beauties are done
For the salad:
A day or two beforehand of the dinner party, roast on a high flame a cup of walnuts and sprinkle with sugar and honey. Cook, continually stirring. Turn off the heat and toss the nuts out onto a dish covered with aluminum foil…until they cool—separate the ones that are stuck!
With the nuts you can add: dried cherries or cranberries and I love to add chucks of creamy Gorgonzola. I used my cherries—thanks to Marni, I now know they’re called Mt. Ranier–and they are drunk as skunks in Grappa!