Brunch Ready Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

What to bring to a Mother’s Day brunch? Quiche came to mind, but I haven’t made one in awhile, so I’m hoping it’s as easy as it was the first time I tried this recipe!

Happy cooking, hon!

BASIC PIE CRUST (single crust)

1 1/3 cups flour

½ tsp. salt

½ cup vegetable shortening

¼ cup ice water

Insert steel blade in food processor.  Sift together flour and salt and place in processor container.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.  Roll into a circle 1/8 inch thick and place in pie dish.  (Hint:  drape dough over rolling pin, center over dish and lower carefully.)  Flute edges.


10 oz. shredded Cheddar cheese

2 Tbsp. flour

1 (10 oz.) pkg frozen broccoli or leftover, steamed broccoli

3 eggs, beaten

¼ to ½ cup half & half or a little milk

Dash of pepper and dash or two of nutmeg

Preheat oven to 350 degrees F.  In a large bowl, toss cheese and flour together.  Cook broccoli if it’s frozen; drain well.  Add broccoli to cheese.  Add eggs to broccoli cheese mixture.  Add half & half (or milk).  Add pepper and nutmeg; stir.  Mix well.  Pour into piecrust.  Sprinkle nutmeg on top.  Bake 45 to 50 minutes until golden brown.  (Hint:  cover lightly with tin foil for about the last 15 minutes if the quiche hasn’t set in the middle and the crust edges are browning.)  Serves 6 to 8.

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