Easy Broccoli Quiche
I enjoyed eating this quiche! It was very tasty and easy to make. I did make a few modifications of my own and as recommended by a few of the reviewers: (1) I used 3 cups of chopped broccoli just to finish off what I had in my ref, (2) I used a 3:1 ratio of eggs to milk, because folks said this was the best ratio for quiche, (3) I used a combination of sharp cheddar and mozzarella cheese, because I like cheddar cheese on broccoli,
(4) I used 2% reduced fat milk and I didn't add the melted butter to cut down some of the fat, (5) I added my favorite spices - 1/4 tsp thyme and a pinch of cayenne pepper, (6) I placed some of the cheese on the bottom of the crust first to minimize a soggy bottom, (7) I baked it for 45 mins, (8) and I sprinkled 1/3 cup parmesan cheese on top after it was done and broiled it until it was golden brown for a nice crispy crust. Next time, I will use less onion as it was a little strong, and less salt as the butter and cheeses were salty enough. Thanks for the recipe!
5 users found this review helpful
Dec. 3, 2007