Broccoli Quiche

I don’t eat very exciting things for breakfast during the week. My usual rotation is either cereal, a toasted English muffin with crunchy peanut butter, yogurt with granola or (if I’m feeling “fancy”) a smoothie. In other words, this quiche was not breakfast, it was dinner. Even though this only took about 40 minutes, my current weekeday-morning routine with a nonintensive breakfast takes 30 minutes from the moment my alarm goes off until I lock the door behind me. I rarely have any desire to wake up any earlier (6:30am normally, but today was special with a 2:15am alarm – yay grad school!).

My favorite part of this quiche is the crust, is that sad? Not that I don’t love the cheesy goodness complete with yummy broccoli and eggs, but the bites with most crust in them were the best! I found myself saving the crust edge for last so that my last bites could be the ones I remember. I actually do that with most things I eat – save the best parts for last. Does anyone else do this?

The good thing about this quiche, is that in my home it makes leftovers which means I can in fact have this on a weekday after all! If you are not a lover of leftovers, you do not make sense to me. I understand some things cannot be as good as they were the first time around (although I have discovered that reheating in a toaster oven does wonders), but many things make fantastic leftovers and are the reason I manage to have a packed lunch most days, or even a complete meal ready for dinner on a busy night.

One year ago: Pizza Dough

BROCCOLI QUICHE

Serves 6

Ingredients:

3 Tbsp butter, divided

1 onion, minced

1 tsp minced garlic

2 cups chopped fresh broccoli

1-9 inch unbaked pie crust

1 cups shredded mozzarella cheese

1/2 cup shredded sharp cheddar

1/4 cup chopped Canadian bacon

4 eggs, well beaten

1-1/2 cups milk

1 tsp salt

1/2 tsp black pepper

Directions:

1. Preheat oven to 350 degrees.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Top with Canadian bacon.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.

Source: Adapted slightly All Recipes