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Broccoli and Cheddar Quiche

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Broccoli and Cheddar Quiche

1 9-inch pie crust
1 10-oz. package of chopped frozen broccoli
8 oz. mushrooms, sliced
1 cup milk
3 eggs, beaten
2 tablespoons butter, melted
1 tablespoon flour
1 teaspoon salt
1 teaspoon pepper
1 cup cheddar cheese, shredded

Preheat oven to 375°. Pre-bake the piecrust about 10 minutes, or until the bottom is slightly brown, and allow it to cool. Cook the broccoli until tender and drain well. Combine milk, eggs, butter, flour, salt, pepper, and 3/4-cup cheese. Whisk until well blended. Sprinkle the remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms over the cheese. Pour milk and egg mixture over all. Bake for 35 to 45 minutes.

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1 Sarah { 12.30.12 at 9:59 am }

I think I might try this for lunch after church. It looks easy enough. I’ll probably use fresh broccoli and blanch it slightly and add a bit of sweet onion.

2 corina { 03.12.12 at 6:50 pm }

Use half n’ half instead of milk, after semi-cooking the broccoli, saute w/mushrooms, bit of chopped onion in butter for a richer flavor 🙂

3 Carolyn Clapp { 03.12.12 at 5:10 pm }


4 wmatthias { 08.22.11 at 11:36 am }

Just tried this recipe over the weekend. Very tasty, yet not quite as dense as am used to. But I did use all fresh vegetables. Next time I think I’ll add extra egg. Would definately recommend!

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