Broccoli Quiche Recipe

I’ve been eating a lot less meat lately, especially beef. After the last recall I watched one of the videos that showed the mistreatment of the cows. It’s been about 3 weeks since I’ve eaten any meat. This isn’t the first time I’ve gone through a non-meat eating phase. I was a pescetarian for nearly 6 years, even. At any rate, I’ve been thinking more about going toward that kind of diet again for many reasons (environmental being the biggie for me right now after reading Omnivore’s Dilemma).

This is one of the recipes that I depend on in these meatless days. It’s great the first day and makes good leftovers, too.

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1 onion, finely chopped
• 2 cups broccoli, chopped
• 1 cup mozzarella cheese, grated
• 1/2 cup Parmesan cheese, grated
• 4 eggs, beaten
• 1 cup milk
• 1/2 cup cream or half and half
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 9-inch prepared pie shell

1. Preheat oven to 350 degrees F.
2. In a large frying pan, heat olive oil and butter over medium heat.
3. Add onion, garlic and broccoli and cook until all is soft but broccoli still retains most of its color.
4. Pour this into the pie shell and add cheese on top of all.
5. In a large bowl, mix eggs, milk, cream, salt and pepper.
6. Pour this over the cheese / vegetable mix in the pie crust.
7. Bake 30 minutes or until center is firm.

Tips:

Use fresh broccoli if possible. If using frozen, be sure to thaw and drain before use. Cooking time in the frying pan will not be as long if using frozen.

If you don’t have cream or half and half on hand, increase milk by 1/4 cup and add 2 tablespoons of melted butter to mix.