Cheese and Broccoli Quiche

Broccoli quiche is a tasty way to enjoy a nutritious vegetable such as broccoli, along with the usual egg and cheese - a winning combination.

For a drier quiche, press the cheese into the bottom of the crust and make sure to use fresh, not frozen broccoli.

Quiche is ideal to serve at tea parties or at brunch because it is light, yet filling and it can easily be made ahead of time. Small tart pans, 4 5/8 inches, can be used for individual servings.

"Quiche me
at the tea
party!"
©Tea Party Circle

Broccoli and Cheese Quiche Recipe

• 1 - 9 inch unbaked pie crust
• 2 tablespoons butter
• 1 onion, minced
• 2 cups fresh broccoli, chopped
• 1 1/2 cups mozzarella cheese, shredded
• 4 eggs, well beaten
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Prepare crust (s) Use a 9-inch pie or cake pan, or 9 x 9 inch square pan. Press 1 cup of the cheese into bottom of crust.

Melt butter in a large saucepan over medium-low heat. Add onions and broccoli. Cover with lid.

Cook, stirring occasionally until the vegetables are soft. Spoon vegetables into crust.

Combine eggs, milk and 1/2 cup of the cheese. Season with salt and pepper. Stir in melted butter. Pour mixture over vegetables and cheese.

Bake in oven for 30 minutes, or until the center has set. Cut in wedges or squares and serve warm.

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