The broccoli from the CSA share last week has a great flavor and I decided to enjoy it in a quiche. This is a great format to enjoy vegetables in a flexible recipe. A quiche can be baked in a pie dish without the crust. It will save calories and time moving forward with a crustless recipe. Here is a basic recipe that you can alter with the number of vegetables and types of cheese that you have.
Broccoli Quiche Recipe
Adapted from Mark Bittman’s “How to Cook Everything”
6 Mesa Top Farm Eggs, scrambled
2 Cups of Milk or Cream
2 Cups of Mesa Top Farm Cheese, shredded (I used Salado Jack)
1 head of Broccoli, chopped finely
1 box of Crimini Mushrooms
2 handfuls of Feta Cheese
pinch of Oregano
pinch of Red Pepper Flakes
Preheat oven to 325 degrees. Grease the bottom of a large pie plate. Cook the broccoli by adding to boiling water for three minutes, then draining. Add to the bottom of the pie plate. Add the chopped mushrooms. Mix the eggs, milk and cheese. Add salt, pepper and any dry seasonings. Pour over the vegetable mixture. Top with feta cheese. Bake for 40 to 50 minutes until the top does not jiggle. Enjoy!