Broccoli Quiche

Quiche is a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, fish or vegetables. Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard. Quiche can also be prepared without the pastry crust. Though the word “quiche” comes from French, this classic dish originated from Germany.

When I was in Toronto, a family from our church invite us for breakfast. That’s when I was introduced to this dish. Once I reached back home I goggled up to find the recipe. This was my first attempt in in making a quiche, I am so glad it turned well.

Quiche can be made in using any kind of vegetables or meat. Here in this recipe I have made a Broccoli Quiche without the pastry crust.

Things you need:

4 eggs

3 tablespoons all-purpose flour

1/2 teaspoon oregano

1/8 teaspoon pepper

2 cups shredded Cheddar or Swiss cheese

1/4 cup sliced green onion

1 cup - broccoli florets

1 tablespoon soft butter

Preparation:

In a medium mixing bowl, combine eggs, flour and seasonings; beat until well blended.  Stir in cheese and onion. Pour into a lightly buttered 9-inch pie plate Bake in preheated 175° c oven 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes. Meanwhile, steam the broccoli florets and drain it. In a pan melt butter and toss broccoli into it. Arrange broccoli in spoke fashion on top of pie. Serve immediately.