Monday, January 17, 2011

Broccoli Cheese Quiche

It never occurred to me to serve quiche...long ago it had been categorized as a "fancy" dish to be reserved for special brunches and such. But then I learned how inexpensive they could be to make, and I was sold! Quiches can be used to get rid of the last of your leftover broccoli or asparagus from previous dinners, become a savory home for bacon or ham scraps, or turn "brinner" into something more than eggs and toast!

This recipe is for a broccoli cheese quiche, but you can substitute fillings and cheeses for whatever suits you! Any of the ingredients can also be exchanged for some of their lower fat counterparts.

Broccoli Cheese Quiche


4 eggs
1 cup milk
1/2 cup sour cream
1/2 cup cheddar cheese
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups frozen broccoli, thawed
1 frozen pie crust


-Preheat the oven to 375 degrees.
-Whisk together the eggs, milk, sour cream, thyme, salt and pepper. Be sure the eggs are well mixed in. Add the cheese and stir to distribute.
-Put thawed broccoli in the frozen pie crust. Pour the egg mixture over the broccoli. You may have to use a spoon to distribute the cheese a little, as it may settle on the bottom.
-Bake at 375 degrees for 40 minutes, or until cooked through and top is a golden brown.

TO FREEZE: Allow the baked quiche to cool. Cover with aluminum foil and then wrap in plastic. When you are ready to eat it, place the quiche FROZEN into a 375 degree oven for about an hour or until heated through.


Eggs: $0.56
Milk: $0.14
Sour Cream: $0.50
Cheese: $0.75
Broccoli: $0.60
Pie Crust: $0.90
Seasonings: $0.15

GRAND TOTAL: $3.60 for 4 servings! Less than $1 per serving!

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