I came upon this recipe one Friday afternoon recently looking for something to make for dinner that did not have meat in it because it is currently the Catholic season of Lent and on Fridays we are not supposed to eat meat. I immediately liked this recipe by looking at it because it was simple and easy plus I had all the ingredients in my house. So I thought I had read the directions completely, but to my surprise, I had not and when I put the garlic, onions and broccoli in the saucepan, I did not put the butter in because I had failed to read that butter was listed twice, separately. Ooopsies! It must not have been my day because then I chose a pie crust and pan that was too shallow and when I started to pour the liquid over the vegetables, it overflowed! Whoops! Thank god for my trusty assistant, mom, otherwise it would have been a huge castastrophe besides a huge mess.
Broccoli Quiche
Ingredients
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F.
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.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.
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