Warmer weather calls for lighter food, and this quiche fits the bill. Serve it for dinner with a green salad, or pair it with fresh fruit for breakfast or brunch. And as a picnic entrée, quiche will make you feel like you’re dining beneath the Eiffel Tower, even if your view includes nothing more exotic than the local playground. Bon appetit!
Servings: 8
INGREDIENTS
2 c. broccoli, minced
3 c. potato, frozen, shredded
1 ½ c. shredded cheddar cheese, divided
1 tsp. salt, divided
½ tsp. pepper, divided
1 tbsp. olive oil
6 eggs
1 c. broccoli, chopped
1 tomato, diced
1 small onion, diced
2 tbsp. half-and-half
PREPARATION
Preheat oven to 350˚F.
In a bowl, add broccoli, potatoes, 1 c. cheddar, ½ tsp. salt, and ¼ tsp. pepper. Stir to combine.
Grease a 9-inch nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm.
Bake for 45 minutes or until the potatoes begin to brown.
In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
Let cool, then serve.
Enjoy!
Recipe provided by: Tasty
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