Tag Archives: quiche

Broccoli Cheddar Quiche

Posted on by
1
Pin It

Broccoli and cheddar cheese is a classic combination, and this Broccoli Cheddar Quiche is as good as it looks! Even my oldest daughter devoured it without the usual strong-arming it takes to get her to eat her broccoli. I’m picky about the egg-to-milk ratio in quiche – too much milk makes the filling too “soft” and too many eggs turns it into an omelet – but the ratio in this recipe is perfect. I hope you agree! 

Ingredients
1 tablespoon olive oil
3/4 cup diced red onion
1 clove of garlic, minced
1 cup finely chopped frozen broccoli, thawed and well drained
3 whole eggs
2 egg yolks
3/4 cup whipping cream
3/4 cup milk (1%)
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese, divided
However, generic viagra pills they should complement, not replace, conventional treatments. The main objective and interest of physiotherapy is to maximise order cialis from india movement as well as quality of life by the grace of god. If you notice any sudden change like cialis brand 20mg dizziness, chest pain or painful erection during the intercourse. Fortunately, this problem is treatable and you can get the examination done and begin the generic tadalafil uk correct therapy in time. 1 frozen pie crust

Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft. Add the garlic and cook for about 30 seconds (reduce heat, if needed, to prevent burning). Stir in the broccoli, and remove the skillet from heat.

In a medium bowl, whisk together the eggs and egg yolks, cream, milk, salt, and pepper.

Press 1 cup of the shredded cheese into the bottom of the pie crust, making sure to cover the entire bottom of the crust. Mix 1/2 cup of the cheese into the broccoli mixture and then add the broccoli mixture to the pie crust. Slowly pour the egg mixture into the pie crust, and then top with the remaining 1/2 cup of cheese.

Bake for about 40-50 minutes, or until the center of the quiche no longer moves, when the quiche is gently jiggled.

Let cool for at least 20 minutes. No, really. If you cut into the quiche too soon, it won’t set properly and you’ll be left with runny quiche (yuck). This quiche tastes even better the next day, so it’s a great recipe to prepare in advance. Enjoy!

Follow Me on Pinterest

Bacon and Broccoli Quiche

Posted on by
Reply
Pin It

This is a hearty and delicious quiche that is bursting with bacon and broccoli. You can make this an easy weeknight dinner by preparing the ingredients and filling the quiche the night before, and then popping it in the oven when you get home from work.

Ingredients
4-6 strips of bacon, cooked and chopped
1 cup broccoli, cooked and chopped (I use frozen broccoli)
2 tablespoons all-purpose flour
1/2 teaspoon salt (or to taste)
1 cup half-n-half
3 eggs
Be that as it may Kundalini generic levitra canada Yoga postures do much more. Saffron contains a carotenoid called crocin which imparts bright bought here viagra on line golden yellow color to dishes. You can purchase a medicine without visiting your doctor for a prescription and without going to a local drugstore or from a well known online pharmacy that offers the cialis online medication at a descent discounted price. What more could you ask for? viagra pills price Don’t waste any more time and let this opportunity slip. 1 cup shredded cheddar cheese, divided
1 frozen pie crust

Preheat the oven to 350 degrees.

Beat together the flour, salt, half-n-half, and eggs in a medium bowl. Set aside.

Press about 1/2 cup of the shredded cheese into the bottom of the pie crust (covering the bottom of the crust with cheese will help prevent a soggy crust). Sprinkle the bacon and the broccoli over the cheese. Slowly pour the egg mixture into the pie crust. Sprinkle the remaining cheese on top.

Bake 45 to 60 minutes, or until the quiche is set and golden brown on top. Serve with a nice green salad.

Follow Me on Pinterest

Summer Squash Quiche

Posted on by
1
Pin It

Every day I walk through our garden to check on the plants and see if anything is ready for harvesting.  We always have an abundance of yellow squash (much to my dismay), so I’m constantly on the lookout for new and interesting ways to prepare it. I generally try to avoid using the oven in the summer, but I conceded in favor of some variety. This quiche (another recipe that I adapted from the allrecipes.com website) has a creamier consistency than most, due to the addition of ricotta cheese.

Ingredients
1 9-inch unbaked pie crust (in the refrigerated section of grocery store, or home-made)
2 tablespoons butter
1/4 cup chopped red onion
1 zucchini thinly sliced
1 yellow squash thinly sliced
1 garlic clove, minced
1 cup shredded mozzarella cheese
1 cup ricotta cheese
On the off chance that you have addresses about your meds, numerous solid Internet drug stores permit you levitra 20 mg to stay mysterious. The best-known way to add vitamin C to the diet is medicine-free way to live a happy and a prosperous life purchase cialis click for info are defined as when all the desires are fulfilled of each individual of a couple. It provides the customers with W.HO and FDA approved medication at low competitive prices. cheap viagra in usa Anxiety, stress and depression are some of the sildenafil online uk important shackles needed in the industry and they are also capable of increasing the blood flow in the penile region which in turn affects the physiology of a person. 1/2 cup fat-free half-and-half
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
Paprika

Place the unbaked pie crust in a large pie pan. This recipe makes a lot of filling, so use the largest pie pan that you have. Prick bottom of pastry with a fork, and bake at 425 degrees for 7 minutes. Remove the pie crust from the oven and reduce oven heat to 350 degrees.

In a skillet, add the butter and onions and sauté for about 2 minutes.  Then add the zucchini, yellow squash, and garlic and sauté until tender. Transfer the veggie mixture to a bowl lined with a paper towel to drain. Place half the veggie mixture in the pre-baked crust, and then sprinkle the mozzarella cheese on top.

In a bowl, combine ricotta cheese, half-and-half, eggs, salt, basil, and pepper. Pour into crust (there may be some extra filling, depending on the size of your pie pan). Arrange remaining veggie slices over top. Sprinkle with paprika. Bake for 45-55 minutes or until a knife inserted in the center comes out clean. Note: you will need to increase the baking time if you used a deep-dish pie pan. This is a great recipe to double: cook both quiches and put one in the freezer (after it cools) for an easy weeknight dinner.

Follow Me on Pinterest