Broccoli Quiche With Cheesy Crust

Name: Broccoli Quiche With Cheesy Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1/2 teaspoon salt; 1 teaspoon sugar; 1/2 cup oil; 2 -4 tablespoons milk, more as needed; 1/2 cup shredded cheddar cheese; 2 tablespoons poppy seeds (optional); 2 cups chopped broccoli; 1 cup chopped summer squash (optional); 1/2 cup chopped onion; 1 garlic clove, minced; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh parsley; 3 eggs; 1 cup milk; 1/2 cup shredded cheddar cheese; 1/2 teaspoon salt; fresh ground black pepper; paprika

Submitted by Cat Berner

"I used to be very afraid of branching out from existing recipes and creating my own, but now I've learned that being creative in the kitchen is the best part about cooking. Most recipes don't have to be followed exactly, including this one."

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Ready In:: 55mins
Ingredients:: 20
Serves:: 4

ingredients

Cheesy Pie Crust
1 cup all-purpose flour
¹⁄₂ cup whole wheat flour
¹⁄₂ teaspoon salt
1 teaspoon sugar
¹⁄₂ cup oil
2 -4 tablespoons milk, more as needed
¹⁄₂ cup shredded cheddar cheese
2 tablespoons poppy seeds (optional)
For the quiche
2 cups chopped broccoli
1 cup chopped summer squash (optional)
¹⁄₂ cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
3 eggs
1 cup milk
¹⁄₂ cup shredded cheddar cheese
¹⁄₂ teaspoon salt
fresh ground black pepper
paprika

directions

Preheat oven to 400. To make the pie crust, combine the flours, salt, sugar, cheese, and poppy seeds. Make a well in the center, and add the oil and milk. Stir until the mixture comes together in a ball, adding more milk as needed. Press the mixture into the bottom and sides of pie plate. Bake for 10-12 minutes or until lightly browned.
For the filling, saute the broccoli, summer squash, onion, and garlic in a little olive oil until the onion begins to soften and the vegetables are crisp-tender, about 5 minutes. Spoon vegetables into pie crust. Sprinkle the 1/2 cup cheese over top.
In a large bowl, whisk together the eggs, milk, chives, parsley, salt, and pepper. Pour over vegetables in pie crust. Sprinkle paprika over top.
Reduce oven temp to 375. Bake quiche for 35-45 minutes or until set. Let quiche rest for 10 minutes before serving.

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RECIPE SUBMITTED BY

Cat Berner

Edmonton, 48

I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself. <br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself. <br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.

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