LOCATION: Recipes >> Entrée Pies >> Quiche 26
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Quiche 26
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Broccoli-Cheese Quiche
Deep dish pie crust
12-16 oz frozen broccoli
8 oz cream cheese
8 oz cheddar, farmers, gouda or your favorite cheese
5-7 eggs
dash of milk
salt
pepper
garlic
1/4 to 1/2 teaspoon Dijon mustard
Beat together eggs, milk, salt, pepper, garlic and mustard to form
a custard mixture.
Bake the (frozen, pre-made or homemade) deep dish pie crust (which
has first been well poked with a fork to prevent the crust from
puffing up during baking) at 350 degrees for 8 - 10 minutes.
Put enough of the custard mixture in the browned pie crust to coat
the bottom; swirl it around to coat the sides.
Put broccoli, cheddar cheese, cream cheese (sliced into thin strips),
and egg mixture into crust in layers; continue layering until the
broccoli and cheeses are gone. The next to the last layer should
be the custard mixture, followed by the remaining cheddar to form
a pinwheel around the top of the pie, with a ``glob'' of cream
cheese in the center. The crust **shouldn't be filled all the way
up to the top.**
Bake at 350 degrees for 40-45 minutes, or until the center is firm
- it shouldn't jiggle in the middle when it is done. Don't overbake.
Cool for a few minutes before slicing.
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