Monday, June 1, 2009

Meatless Monday - Broccoli & Walnut Quiche

Ah, quiche. One of the most wonderful applications of custard. I'm going to start by giving you a basic quiche formula, that will serve you in good stead for many, many recipes. It will also make it easier for you to adjust your recipe to the size of pan that you have available.

The magic formula is:

1/3 Cup milk product per 1 egg.

My pie pans are fairly deep, and I make my quiche crustless (for gluten, carb and laziness reasons), so my recipe uses 6 eggs, and a cup and two-thirds milk item. Like many of my recipes, this one is very versatile, and you can mix and match ingredients to your own taste preferences.

6 eggs
1 2/3 cups milk product (this can be actual milk, cream, sour cream, plain yogurt, or any combination thereof.
2 cups shredded or chunked cheese (if you do chunks, they should be small)
2 cups broccoli pieces(raw or frozen, but if you use frozen, be sure to thaw and drain completely)
1/2 lb walnut pieces
1/4 tsp thyme
salt & pepper to taste

Preheat oven to 350 degrees.

If you prefer a crust for your quiche, you're on your own. Back when I could eat gluten, I usually bought the ready made ones. So we pick up at the filling the pan point.

Start by putting a thin layer of cheese on the bottom of the pie pan. It doesn't have to completely obscure the pan bottom, just get a good, even coat. Next lay in the broccoli and walnut pieces evenly in the pan, and add another layer of cheese over the top.

In a large bowl, beat eggs until frothy. Add your preferred milk item (I like to use a combination of 4% milk and plain yogurt), and the seasonings, and blend thoroughly (this does not require an electric mixer of any kind - a whisk or even a briskly wielded fork works just fine). Pour gently over the mixture in the pan, and top with another thinnish layer of cheese.

Put in the oven on a middle rack and bake for 50 minutes. Take out and allow to cool for at least 1/2 hour before cutting and serving.

Pair it with a nice salad or some rice (or both), and enjoy!

2 comments:

GregorTroll said...

I can vouch for the effectiveness and deliciousness of this recipe!

R. O'Quinn said...

I'm so glad you enjoy it! :)