Broccoli, Leek and Cheddar Quiche
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chickandotto.com
makes 1 - 9 in quiche Ingredients
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Preparation
Steam the broccoli florets until fork tender. Once cooked and cool enough to handle, chop into small bite-sized pieces.
Cut the white part of the leeks into thin coins and cook over medium heat with a bit of oil or butter until browned on both sides. (Note: you can save the green parts of the leek for a soup broth).
Preheat your oven to 375.
In a large bowl mix, whisk the eggs well. Add the milk, cheddar and salt and pepper and whisk thoroughly. Add the broccoli and leeks and mix to incorporate.
To prevent any spilling in the oven, place the pie pan on top of a foil lined baking sheet. Slowly pour the mixture into the pie crust and place in the oven for 35-40 minutes, or until the edges are golden and the eggs are set in the middle of the quiche.
Let rest for about 5 minutes before cutting. This can be made a day in advance as well.
Steam the broccoli florets until fork tender. Once cooked and cool enough to handle, chop into small bite-sized pieces.
Cut the white part of the leeks into thin coins and cook over medium heat with a bit of oil or butter until browned on both sides. (Note: you can save the green parts of the leek for a soup broth).
Preheat your oven to 375.
In a large bowl mix, whisk the eggs well. Add the milk, cheddar and salt and pepper and whisk thoroughly. Add the broccoli and leeks and mix to incorporate.
To prevent any spilling in the oven, place the pie pan on top of a foil lined baking sheet. Slowly pour the mixture into the pie crust and place in the oven for 35-40 minutes, or until the edges are golden and the eggs are set in the middle of the quiche.
Let rest for about 5 minutes before cutting. This can be made a day in advance as well.