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Wednesday, March 14, 2012
No Crust Broccoli Quiche
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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Welcome! Please pour yourself a cup of tea and settle in and relax with me awhile. As you'll notice, I am captivated by ancient times, a soul misplaced in this modern day. I have a love for my ancestry and I believe people who grow up without a sense of how yesterday has affected today, are unlikely to have a strong sense of how today affects tomorrow.