For the first time in almost two years, Kathy and I can pause, evaluate and take a breath in between projects. This is always a great feeling and precious time in our work flow. The aftermath of being swamped with work 24/7 is a pantry that is bulging at the seams.
Last week, I played a game. The rules consisted of no grocery store runs unless it was to purchase fresh produce. Dinners had to be created and deemed successful by all, but they had to be prepared with only items on hand. The great result of the winning game is that we enjoyed meals all week that we would not have “normally” experienced and the pantry became less filled with overflow. (Ok, that last part is an out and out lie!).
One night we enjoyed a broccoli cheese quiche. Our daughter asked curious questions in that after school time between homework and dinner. Had she ever had quiche? What exactly was quiche? Would she like this? Really?
The verdict was a hit and complete success, most likely due to the heavy hand of shredded cheddar cheese added to the pie. The only comment she made after dinner, “Next time, that would be really great with sausage or pepperoni in it.” I’ll take that as a successful new entree into our dinnertime repertoire.
If you have a few finicky eaters as I know some of you do, why note go back in time and bring quiche back into the trenches of dinnertime delight?
Broccoli Cheddar Quiche
Makes 6 servings
1 9-inch pastry (pie) crust
2 tablespoons butter, margarine or olive oil
1 onion, chopped
1 bag (12 oz.) frozen broccoli cuts (the variety where you steam in the bag)
3/4 cup fat free half and half
1/2 teaspoon dry mustard
Salt and pepper
2 cups shredded sharp cheddar cheese
Preheat oven to 375°F.
Place pastry crust into a 9-inch deep glass dish.
In a large skillet, over medium high heat, melt butter. Add onion and cook, stirring frequently until onion is tender and beginning to turn golden in color. Set aside.
Prepare the broccoli in the microwave, according to the package directions; drain.
In a large mixing bowl, whisk together eggs, half and half, mustard, salt and pepper. Stir in onions, broccoli and 1 1/2 cups cheddar cheese. Pour into prepared crust.
Bake for 45 minutes. Carefully sprinkle quiche with remaining cheese and allow to bake 5 to 10 minutes longer or until cheese is melted.
Allow to stand 10 minutes before cutting into serving pieces. Serve warm or at room temperature. Note: Leftovers are tasty the next day too!