Broccoli & Swiss Quiche

While writing this post, the first hints of sunshine and warm weather are appearing in our neck of the woods. This is a great springtime recipe, especially once broccoli is in season, but tastes pretty great any time of year.

You can adjust the filling with different vegetables, depending on what you like (asparagus, leeks, and zucchini work pretty well too). We've also tried some different cheeses- mozzarella and Swiss are tasty options, but any kind of milder white cheese is worth a try. Cheese is great, isn't it? HOORAY CHEESE.

Broccoli & Swiss Quiche

Ingredients:

• 2/3 cup Whole Wheat Flour
• 1/3 cup Cornmeal
• 1/2 tsp. Salt
• 1/4 tsp. Baking Powder
• 1/3 cup Butter
• 1 TBSP Dill, chopped
• 1 head Broccoli, chopped
• 1 1/2 cups Spinach, finely chopped
• 1 cup Swiss Cheese, separated into 1/2 cups, shredded
• 3 Eggs
• 1 cup Whole Milk
• 1/2 tsp Salt
• 1/2 tsp Pepper

Instructions:

1. Preheat oven to 425°F.
2. ​Combine flour, cornmeal, salt, baking powder, and dill in a large bowl.
3. Cut butter into small chunks and whisk into dry mixture. Press into 9-inch pie pan.
4. Sauté broccoli in a lightly oiled pan for 7-8 minutes. Add spinach and cook until wilted.
5. Place sautéed vegetables in crust, and sprinkle in 1/2 cup of cheese.
6. Beat together eggs, milk, salt, and pepper in a medium bowl. Pour egg mixture over top of the vegetables in the crust. 
7. Top with remaining cheese, and bake for 15 minutes.
8. Reduce heat to 350°F, and bake for another 25-30 minutes, or until the top is lightly browned and the center is cooked.
9. Cool for 10 minutes or so before serving.
   

Tags

Baked Goods

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