You’re looking at one of my favorite I have no idea what to make for dinner dinners. Served in the company of a scrumptious spring cauliflower salad with roasted chickpea, fresh mint and apple that you can find here (sweet Marie, so unique and tasty).
So the quiche… although I often whip it up last minute when I’m short on time or haven’t planned out dinner (it’s a total myth btw that food bloggers/nutritionists are on it all the time), it’s hardly a consolation prize. Full of flavor and satisfying yum without that heavy feeling; a really nice one for spring that works for any meal of the day. I make it in a pie plate and it’s perfect for my husband and I (with leftovers). Depending on what you accompany it with, it can serve up to 6.
You can change up the ingredients and seasonings however you like with what you’ve got in the fridge or to suit preferences; my suggestion is to just keep the wet/dry ratios similar, and have fun experimenting.
- ½ cup (60g) chopped red onion
- 2 garlic cloves, smashed salted and minced
- 2 + ½ cups ish (145g) bite sized broccoli florets
- 1 cup (85g) grated sharp cheddar cheese or any cheese you like
- 6 eggs
- ¾ cup milk of choice
- ¼ cup half & half cream
- 1 Tbsp coarse ground Dijon mustard (the wet kind)
- 1 tsp dry basil
- ½ tsp salt, or to taste
- pepper to taste
- cherry tomatoes for topping, etc.
- Heat oven to 350F
- Sauté the onion and garlic with some olive oil in a skillet over low-medium heat until the onion is translucent (about 6 minutes). Remove from skillet and set aside. Add broccoli to the skillet with a little water and do a quick sauté just to barely soften and develop color (you're not aiming to cook the brocc) adding a lid will help but watch closely, this will happen quickly.
- Meanwhile, spray a pie plate with olive oil (otherwise the eggs will stick - this small step has revolutionized my life) and add colorful broccoli, spreading across the base.
- Crack the six eggs into a large mixing bowl. Add milk, cream, mustard, basil, salt & pepp, whisking to combine. Add reserved onion and garlic to the bowl along with half of the cheese cheese, giving it a good whisk/stir before pouring into the greased pie plate over the broccoli distributing as evenly as possible.
- Sprinkle with remaining cheese and then place in the oven for about 30-40 minutes until the quiche is set and the edges are golden.
- Allow the quiche to cool for a few minutes before cutting and serving. Accompany with whatever you like - served here with this salad.
Heat: this is a mild tasting recipe but if you enjoy a little kick, consider adding some red pepper flakes along with the basil (or you could smother your quiche in Sriracha:)
Cheese: use whatever cheese, or dairy free sub, you like. If you prefer keeping things on the non-additive side, opt for a white cheese (cows don't make bright orange milk).