Quick Broccoli & Cheddar Quiche |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe originally came from the milk calendar. It is different from other quiche recipes here. I like it because it forms it's own crust with the help of crushed crackers. Simple to make with endless possibilities. Just change up the cheeses & veggies for diffrent variations. Ingredients:
4 eggs |
1/4 cup flour |
1 1/4 cups milk |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup whole wheat crackers, finely crushed (like wheat thins) |
2 cups frozen broccoli florets, thawed & drained, chopped if larger |
3/4 cup cheddar cheese, shredded |
1/4 cup cheddar cheese, shredded |
1/2 cup cherry tomatoes, cut in half (or grape tomatoes) |
Directions:
1. Preheat oven to 400*. Lightly butter a 9 deep dish glass pie plate.
2. Whisk eggs until blended. Whisk in the flour, milk, mustard, salt & pepper.
3. Stir in the crackers and 3/4 cup cheddar cheese. Pour into the prepared pie plate.
4. Sprinkle broccoli over, pressing into filling to submerge.
5. Arrange the tomatoes cut side up on top and sprinkle with 1/4 cup cheddar cheese.
6. Bake 400* for 30 minutes, until golden and knife inserted in middle comes out clean. Let stand 5 minutes before cutting.
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