Broccoli and Swiss Cheese Quiche

By Beth Sollars - Singingirl Cooks!

Cover the bottom of a one frozen deep dish pie crust shell with 2 cups of grated Gruyere or any good swiss cheese. If you like, you can use part swiss and part cheddar, your choice. Set aside.

  

Saute in a Tbs. of olive oil 1 small finely chopped onion, 1/2 tsp. Italian seasoning or your favorite herb blend, S&P,  and about 1 1/2 cups of chopped broccoli, stems and florets, until soft. Spread over the cheese. Set aside.

Mix together in a blender or with a wire whisk:

 

4 eggs
1 1/2 cups of milk
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. dry mustard OR Dijon mustard
1/2 tsp. hot sauce

  

Pour this mixture carefully over the cheese, onions and broccoli.  A little bit of the filling might not fit. Sprinkle with 1/2 cup of Parmesan cheese. Bake at 375 degrees for approximately 55 minutes. A knife should come out clean when tested.  The quiche will be beautiful, puffy and golden brown on top from all that Parmesan you put on top, but will deflate as it cools. Serve it hot out of the oven, or just warm, or have it cold for breakfast.... really good!

  

Place the pie crust on a cookie sheet before setting in the oven, and you'll avoid any unwanted spills.

You can view a previous blog entry from September of 2009 entitled Yummy Pictures From the Book Singingirl Cooks for a look at some of the dishes in my book, and of course you know it's for sale. Just ask me!

Thanks and see you next time!

 

- Beth

  

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