Broccoli Quiche was one of the first things I really learned how to master. One of the first recipes I could make without having to study a recipe for 20 minutes while I siked myself up and mentally prepared to get in the kitchen.
Before I became pregnant with Penelope, I was a hot mess in the kitchen, for some reason I couldn’t even follow a simple recipe.
Anything I figured out how to cook, was from someone showing me how. This is also the first recipe where I started playing and getting creative with the ingredients and experimenting with different things. I have made this with spinach, arugula, mushrooms, leeks, etc and lots of different cheeses. I often put a pound of bacon in it too. It’s a great way to use up whatever veggies and cheese you have on hand. Or in my case, what’s ready in the garden!
It is such a simple, cheap and nutritious meal. We eat it for breakfast, lunch and dinner. You just dump everything into a bowl, mix it up, then dump it into the pie crusts and bake.
My recipe calls for more eggs than the average quiche, but when I think about eating a serving of quiche I want to make sure that there are at least two eggs in my serving to meet nutritional needs.
I always make two, one to eat right away and one to freeze for later.
Here is my recipe, it is adapted from a recipe in Willam’s and Sonoma breakfast cookbook that Peter’s mom got me years ago.
Broccoli Quiche Recipe
- 1.5 cups whole milk
- 1 cup heavy cream
- 6 whole eggs
- 5 egg yolks
- Veggies, sauteed in butter first before adding to the mix
- 1 cup of shredded cheese
- Salt, pepper, mustard, and tarragon spices
- Cook at 375 for an hour.
- Sometimes I make the pie crusts from scratch and use Peter’s great grandmother’s recipe or I buy organic whole wheat ready made. You can find sprouted flour online if you want to make your own.