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Broccoli & Swiss Quiche

2/28/2018

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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.
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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.

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    Hi! We're J and L. We love sharing the recipes and techniques that have helped us make great vegetarian food be part of our lives.

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