Description
Whether it is a special fall brunch or just Saturday breakfast, this quiche is colorful, delicious AND healthy!
Ingredients
- 1 teaspoon Cornmeal
- 1 whole 9″ Unbaked Pie Crust, Store Bought Or Your Favorite Recipe
- 1 Tablespoon Unsalted Butter
- ½ cups Onion, Minced
- ½ teaspoons Garlic, Minced
- 2 cups Broccoli Straws (see Note)
- 1 cup Cheddar Cheese, Shredded
- ½ cups Pepperjack Cheese, Shredded
- 4 whole Eggs
- 1-½ cup Evaporated Milk Or Half And Half
- ½ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
1. Preheat oven to 350 F (175 C). Sprinkle 1 teaspoon of cornmeal on the bottom of a pie plate. Cover plate with the prepared pie dough and crimp the edges.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli straws. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Set aside.
3. In a medium-sized bowl combine eggs and milk (or half-and-half), beating until well mixed. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
4. Place a pie ring around the edges of the pie crust if you have one (or see note below). Bake in preheated oven for 30 minutes, or until center has set.
Remove it from the oven and let it sit for 5 minutes before serving. Makes a lovely breakfast, brunch or lunch.
Cook’s notes:
The cornmeal helps to brown the bottom of the pie crust and also helps keep it from becoming soggy from the egg mixture.
Broccoli straws can be purchased by the bag in the produce section of the grocery store. Basically it’s shredded broccoli but typically the bag also contains colorful carrots and red cabbage.
Tin foil can be used in place of a pie ring around the pie crust. Just cut a 2″ strip and fold over the crust all around the pie. This will keep the crust from over-browning.
