Mom’s E-Z broccoli quiche

Posted: November 7, 2011 in lacto-ovo vegetarian recipes

Mom won some award with the Rockford Register Star (newspaper, Rockford, IL) in the 1970s and had this recipe printed in the paper.  Don’t recall what the award was now.  I make this quiche every Thanksgiving.  And often enough not on Thanksgiving, cos it’s good basic nosh.  We eat it for breakfast, lunch or dinner.

I’ve varied the veggies and the cheeses…try mushrooms with yellow onions and swiss, or tomatoes, peppers and cheddar and/or jack.  Carrots are good if you slice them matchstick size.  Soft cheeses don’t work so well, so I’d steer away from mozzarella, havarti or blues, unless you’re mixing in a touch with a firmer cheese.  Provelone is a good choice, though, too.

This is Mom’s version, except that I always forget the spinach.  It’s ridiculously easy.  This recipe makes one quiche, but I often make two quiche at a time.  Shallow dish pie plates need only two or three more eggs, additional splash of milk and comparably more veggies (usually more broccoli and romas).  I’ve got two deep dish pie plates, and I used 12 eggs today, more broccoli, and I added half a finely chopped jalapeno to one of them.  (Because I love peppers.)

Mark and I can kill one quiche in a day.  He’s a real man, and he does eat quiche.

lacto-ovo vegetarian, gluten +

source:  my Mom

  • a Pillsbury pie crust (red box, in the fridge section, usually near the butter and premade cookie dough….comes two to a box, another reason I tend to do two quiche at a time)
  • bunch green onions
  • handful (or two) broccoli florets
  • 2 roma tomatoes, chopped
  • 5 – 6 eggs for a single pie (set aside one egg white)
  • 1 to 1 1/4 c milk
  • 1 tsp salt
  • dash pepper, to taste
  • 1/8 tsp nutmeg
  • sm handful spinach, chopped (I have a habit of leaving this out, mostly cos I forget)
  • 1 c swiss cheese, chopped (vary with cheddar, jack or other firm cheese….mozzarella, feta, blue or havarti not so much)
  • 1 tbsp butter

Set pie crust(s) out to come to a warmer temp as you chop veggies.  Spray nonstick stuff onto your pie plate.  In a frying pan, melt butter and toss in your onions and broccoli (if using mushrooms or yellow onion or spinach, toss in pan, too).  Cook until your onions soft, and your broccoli turns brighter green.

Roll out your crust into plate(s).  Brush the egg white onto crust bottom, then toss in a little bit of the cheese, just to layer to bottom.  Beat together the eggs with the milk, salt, pepper, nutmeg.  Add cheese.  Mix with your veggies, then pour mixture into crust.

Bake 375 degrees for 40 to 50 minutes.  Let cool some before slicing.


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