Monday, March 25, 2013

Broccoli Cheddar Quiche

Happy Monday!

Are you all gearing up for Easter Brunch this coming weekend? 

Well, if you are, or if you're just starting to plan, I'm here to help! 

I think one of my favorite brunch recipes ever has to be a quiche. 

Quiche(s) are so simple to throw together, can be made with a huge variety of ingredients, and best of all, you can make it the night before, stick it in the fridge, and heat it up when you're ready to serve it come Sunday morning. 

How easy peasy is that?

You know what else is great about's a super great way to use up leftover produce you have in your fridge from the week before, so it doesn't go to waste. 

Which makes it a pretty easy pantry meal too. 

Try this out come Sunday, with oh, I don't know...maybe some of these Blueberry White Chocolate Chip Waffles ... your family will love it!

Broccoli, Spinach and Cheese Quiche

1 (9-inch) prepared pie shell (unbaked), recipe follows
1 c grated Cheddar
1/2 c crumbled goat cheese
1/2 cup red onion, diced
2 c broccoli, roughly chopped

2 c spinach
1 tblsp olive oil
1/2 tsp basil
1/4 tsp salt
1/2 tsp garlic powder
4 eggs
1 c half and half

Preheat oven to 425 degrees.

In a large bowl whisk together eggs and half and half. Set aside. 

In a large skillet, heat olive oil over medium high heat. Add in onions and saut√© about 3-5 minutes. Add in spinach and cook until the spinach has just wilted. Pour into a bowl to cool.

Add in your broccoli and cheese and mix well. Add in your cooled spinach and onion mixture. If you want, you can reserve about 1/4 cup of your cheese and sprinkle on top. 

Line your baking dish with the pie crust (see recipe below). Pour in the egg mixture. 

Bake for 15 minutes and then turn the oven down to 300 and bake for an additional 45 minutes or until a fork or toothpick entered in the center of the quiche comes out clean. 

Flaky Pie Crust
1 cup flour
6 tablespoons butter, room temp
1/2 teaspoon salt
1/4 teaspoon sugar
3 tablespoons cold water

Mix together the flour, salt, sugar and butter  with a fork until the crust is crumbly. Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Refrigerate for about an hour. 

Roll out your pie crust (with as little flour as possible) and line your baking pan with the crust. The dough will be very fragile, so if it isn't sticking together, you can roll out smaller pieces at a time and line your baking pan in sections. I did this and it worked out fine. Trim the edges, or if you want a more rustic looking quiche, leave the extra crust. 

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