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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 549.7
  • Total Fat: 46.8 g
  • Cholesterol: 357.3 mg
  • Sodium: 475.1 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 26.2 g

View full nutritional breakdown of BROCCOLI AND CHEDDAR QUICHE calories by ingredient
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BROCCOLI AND CHEDDAR QUICHE

Submitted by: BUDGETMAW

View the original recipe for CHEDDAR AND SPINACH QUICHE

Introduction

These are the basic proportions of eggs, cream and cheese. Vary the cheese and/or the veggies, add meat and seasonings, etc. These are the basic proportions of eggs, cream and cheese. Vary the cheese and/or the veggies, add meat and seasonings, etc.
Number of Servings: 4

Ingredients

    4 eggs
    1 c heavy whipping cream
    8 oz shredded cheddar
    1 lb frozen broccoli, cooked about 3/4 of the way
    1 good squirt mustard (optional)
    1 t oregano
    salt and pepper to taste

Directions

Cook the broccoli about 3/4 of the way done. It will continue to cook some in the oven, but it needs to be most of the way cooked before it starts. If using chopped broccoli*, spread it out as evenly as possible in an 8" or 9" square cake pan, preferrably glass. Or use a 10" deep dish pie pan, or figure on one regular size pie pan with some left over to cook in a different pan.

Put eggs, cream, and seasonings in blender and blend for a few minutes. Add cheese and blend some more. Pour over the broccoli and rearrange the broccoli as needed to make it even. You can stir it in the pan to spread the broccoli evenly if you want.

*If using broccoli cuts (which for some reason are all I can find at Walmart), don't put it in the bottom of the pan. Instead, put only about half of the cheese in with the eggs and cream, and then about half of the broccoli cuts. Blend until the broccoli is in little bits, and pour about half of it into the pan. Add the rest of the broccoli to the rest of the egg mixture, and blend again to chop up the broccoli. Pour this into the baking pan and mix well. Add the rest of the cheese and mix again. Or, if you happen to have a big food processor (which I don't), use the food processor to chop your broccoli cuts and proceed as though you had bought chopped broccoli to begin with.

Bake at 350 for about 45-60 minutes, or until set, puffy and golden. It will probably sink some when it comes out of the oven.

Let cool a few minutes, then cut into four or six pieces.. Top with a dollop of sour cream if desired. It's good that way.

Cover and refrigerate leftovers. Can be frozen, but it's better if you can eat it up in a few days. It keeps well in the fridge. Can be eaten hot from the oven, or at room temperature. Leftovers can be nuked or it can be eaten cold from the fridge.

Serving Size: Makes 4 servings about 4"X4", or 6 servings about 3"X4.5", depending on the size of the pan.






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