Make Quiche Easy

Oui Oui my friends… Ok, my knowledge of France is limited to a three day trip in high school and a couple of layovers at Charles de Gaulle airport, but I do know quiche.

Quiche is a Brown-family function staple. From July 4^th BBQs to Christmas dinner, you’ll always find someone leaning over the kitchen sink eating a slice from their open palm. It’s our version of the amuse bouche.

Hard core foodies don’t kick my a##, but this recipe calls for a, say it ain’t so, frozen pie crust. For those of you who want to bring something tasty to your next potluck with very little work, check out my recipe. If you want the extra challenge and extra bragging rights, I’d say go with this one from Michael Rhulman. Bon Appetit.

Broccoli Quiche

1 frozen pie crust (deep dish)
½ pound raw broccoli (spears)
10oz cheddar cheese (shredded)
3 eggs
1/3 cup whole milk
1/3 cup heavy cream
1 tsp flour
½ tsp salt

Defrost the crust, prick with a fork and par-bake on 350 degrees until light brown (about 15 minutes).

Boil broccoli in salted water until fork tender (about 3 minutes). Drain and set aside.

In a medium bowl whisk eggs, milk, cream, flour and salt together.

Spread half of the shredded cheese in the bottom of the par-baked crust.

Layer broccoli on top of cheese.

Pour egg mixture over broccoli and top with remaining cheese.

Bake quiche on a cookie sheet on the lowest oven rack for 45 minutes. The cheese should be brown and most of the filling should be puffed up.

Let sit for 20-30 minutes to set and cool.

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