I love quick and easy recipes and this quiche is certainly that. It's wonderful for a quick lunch or dinner and if you add a small salad or some fruit, you have a nice meatless meal. You can also bake this quiche in muffin tins and pop the small quiche's out to freeze for breakfast or lunch during the week.
Ingredients:
4 eggs
3 tablespoons all-purpose flour
1/2 teaspoon oregano
1/8 teaspoon pepper
1 1/2 cups half and half
2 cups shredded Cheddar or Swiss cheese
1/4 cup sliced green onion
1/4 cup chopped pimiento
1 package (10 oz.) frozen broccoli spears
1 tablespoon soft butter
1 medium tomato, cut into wedges
Preparation:
In a medium mixing bowl, combine eggs, flour and seasonings; beat until well blended. Stir in half-and-half; stir in cheese, onion and pimiento. Pour into a lightly buttered 9-inch pie plate. Bake in preheated 350° oven 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes. Meanwhile, cook broccoli according to package directions; drain. Toss with butter until butter is melted. Arrange broccoli in spoke fashion on top of pie. Place tomato wedges in center. Serve immediately.
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