Thursday, March 8, 2012
Hey y'all. I made this the other day. I don't have any pictures of a slice of this quiche because it was gone as soon as I sliced it.
So you'll have to use your imagination: crust, broccoli, cheese, custard. Yum.
My mom told me that she made this recipe up it sounded awesome. I couldn't wait to try it.
I'm telling you, it's more awesome than I can tell you.
My brain is a little fried.
I'm trying to act like a normal person but it's hard. I'm sure I'll get there eventually.
Hang with me. And in the meantime, go whip up this quiche. It's ridiculous.
1 Pillsbury pie crust, at room temperature
7 oz. broccoli florets, steamed until tender
1 cup shredded white cheddar cheese
1 cup shredded extra-sharp cheddar cheese
1/2 cup shredded Parmesan cheese
2 cups half-and-half
3/4 tsp salt
1/2 tsp pepper
Press the pie crust into a pie plate and crimp the edges. Lay the broccoli florets on the crust. Cover with the cheese.
In a separate bowl, whisk together the half-and-half, eggs and salt and pepper. Pour carefully over the cheese.
Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 300 degrees and bake for another 20-25 minutes, until a knife inserted in the middle comes out clean or with some cheese clinging to it.
Let it sit for about 10 minutes before slicing and serving.