About four months ago I received the Spring 2014 edition of NE Georgia Living Magazine and it had an article about quiche … offering several recipes. To this novice breakfast chef, the broccoli quiche recipe looked pretty simple and straightforward so I gave it a try … a decision that has pleased my wife greatly. Over the last few months, I have experimented with adding ingredients and different spices until I arrived at the current recipe.
1 frozen deep dish pie shell
4-5 ounces frozen broccoli florets
(Thaw and drain all the excess moisture off the broccoli and
then chop into small pieces discarding the stalks – I usually buy
the 14 oz bag at the grocery store, then split it equally into three
ziploc bags … using one, while putting the other two in the
freezer for the next quiche).
Sliced mushrooms to taste … I use the little jar from Green
Giant – it lasts through several quiche
Chopped onions to taste
Diced ham to taste … I buy the vacuum packed pre-diced (not
cubed) package of ham at the grocery store … the little pack will
usually last for 3 or more quiche.
¼ lb shredded Swiss cheese
2 tbsp melted butter
1 cup half and half
Mrs. Dash – Garlic and Herb (or salt and pepper) to taste
Optional ingredients: Feel free to substitute crumbled bacon
or sausage for the diced ham, can also add chopped peppers
Preheat oven to 400 degrees Fahrenheit.
Distribute broccoli evenly across the bottom of the pie shell. Then top with mushrooms, onions and the diced ham to taste. Then season with the Mrs. Dash. Evenly spread the shredded Swiss cheese over the other ingredients. Beat eggs, half and half, melted butter and Mrs. Dash together. Pour mixture evenly over broccoli, cheese, etc. Then I usually sprinkle a bit more Mrs. Dash on top of it all.
Bake for 45 minutes. I usually move it to the lower rack with 10 minutes to go to keep quiche from crusting. Remove from oven and let cool for 10 minutes.
My final experiment with this recipe occurred tonight. For a couple of months I have been considering using sriracha on my slice of the quiche to spice things up a bit. So after I put tonight’s quiche in the oven it was off to Publix to buy a bottle of Texas Pete’s Sriracha Cha! hot chili sauce.
So I cut my slice of quiche into bite size pieces and the final experiment began … the trick was getting the right amount of sriracha on each bite … too much and I spent a few minutes in a fire drill dousing the flames with milk … the perfect amount ended up being a drop per bite … and perfection!
If you happen to try the recipe, would love to hear about it. If you take this recipe and personalize it, I would love to hear about it. If you have a personal quiche recipe you recommend, please leave a link or the recipe itself.
Happy cooking my friends … happy cooking!