LAURA LEE ALICE
COOKS
®
This is a great recipe for brunch, lunch, or dinner. And it goes great with bacon or ham. I have this recipe posted in appetizers too because it makes the best tasting mini quiches. But here I am using 3 (6½-inch) pie plates. You could also use a 9 or 10-inch quiche dish or pie plate.
This recipe doesn't require a crust. It's perfect for a luncheon or shower.
About the Ingredients:
• Broccoli: Only use the florets if possible. If not, peel the stems before
chopping to a ½-inch dice.
• Cheese: Cheddar (mild, medium or sharp) is preferred, but you could also
use Swiss or Gruyere. I like to mix Swiss with a little parmesan.
• Onion: ¼ to ½-inch dice works best with this quiche. Option: for more
flavor, sauté or caramelize the onion.
• Milk: Whole milk is the best for this dish.
• Eggs: Large fresh eggs are perfect for this recipe.
• Baking mix: Use your favorite or try our recipe here.
I find it easier to mix the broccoli, onion and cheese before placing in the pie
plate or quiche dish.
Serves 6
Ingredients
• 1 crown of broccoli (medium); washed and dried; cut into ¾-inch pieces*
• 3 cups (12 ounces)cheddar cheese, shredded
• ¾ cup onion, ½-inch dice
• 1-1/3 cups whole milk
• 3 eggs
• ¾ cup baking mix (see our recipe here)
• ½ tsp sea salt
• ¼ tsp black pepper
Preheat oven to 400°F.
You will need a blender or food processor and 1 greased 9 or 10-inch
pie pan or quiche dish. Here I used 3 (6½-inch) pie plates. (Source)
Instructions
1. In the prepared pan, alternate sprinkling the broccoli pieces, onions and cheese, making sure they are evenly dispersed.
2. In the blender, combine the rest of the ingredients; blend on high for 20 seconds, scraping sides. Do not overbeat; you will just be adding excess air.
3. Carefully pour into the pie plate on top of the broccoli, onions, and cheese.
4. Place in preheated oven and bake for 25 to 35 minutes until top is a medium golden brown. Cool, if not serving with 30 minutes cover with plastic wrap and place in refrigerator. Can be served warm or cold.
*You can also use 2 packages (10-oz each) of frozen broccoli florets. Thaw
under cold running water, drain thoroughly and wrap in a dish towel. Get it as dry as possible then cut into ¾-inch pieces.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac