Broccoli Quiche
INGREDIENTS:
1/2 lb Broccoli; lightly cooked
4 Whole eggs; beaten
1 1/2 c Milk or light cream
1 c Cheese (your choice of
-Swiss, cheddar, etc, grated
Salt and pepper; to taste
1 ds Nutmeg or ground mace
1 1/2 c Cooked rice
1 Whole egg; beaten
1 ts Soy sauce
1/2 lb Broccoli; lightly cooked
4 Whole eggs; beaten
1 1/2 c Milk or light cream
1 c Cheese (your choice of
-Swiss, cheddar, etc, grated
Salt and pepper; to taste
1 ds Nutmeg or ground mace
1 1/2 c Cooked rice
1 Whole egg; beaten
1 ts Soy sauce
For crust:
You can use regular crust, or, to use up leftover rice use 1-2 cups. Mix together rice, 1 egg, and soy sauce (I sometimes add 1/2 cup mozzarella cheese).
Spread evenly to cover a well-buttered quiche or pie pan. Bake crust (for rice crust only) at 350 degrees for ten minutes and remove from oven.
For filling:
Place broccoli in bottom of crust. Mix together eggs, mild, and spices and pour over broccoli. Top with cheese. Bake at 350 degrees for 45-50 minutes, or until set. Remove from oven and let sit ten minutes before slicing.
NOTES : You can use almost any leftover vegetables and/or meat in this recipe. I have used eggplant, ham & spinach, etc. It is a great way to use up leftovers and is very easily adaptable to any ingredients you may have on hand.
You can use regular crust, or, to use up leftover rice use 1-2 cups. Mix together rice, 1 egg, and soy sauce (I sometimes add 1/2 cup mozzarella cheese).
Spread evenly to cover a well-buttered quiche or pie pan. Bake crust (for rice crust only) at 350 degrees for ten minutes and remove from oven.
For filling:
Place broccoli in bottom of crust. Mix together eggs, mild, and spices and pour over broccoli. Top with cheese. Bake at 350 degrees for 45-50 minutes, or until set. Remove from oven and let sit ten minutes before slicing.
NOTES : You can use almost any leftover vegetables and/or meat in this recipe. I have used eggplant, ham & spinach, etc. It is a great way to use up leftovers and is very easily adaptable to any ingredients you may have on hand.