Broccoli Quiche

From: CCelia

On Dec 4, 2008

At my BFs office, one person has to bring in a homemade dish on Friday (which means I get to cook for the guys once a month:P) I made this for him to take in, and all the guys loved it! I used Kittencal's No-Fail Buttery Flakey Pie Pastry/Crust Kittencal's No-Fail Buttery Flakey Pie Pastry/Crust, gouda cheese, normal milk, and added about 200g of chopped up smoked salmon. Thanks for the recipe!!

From: marceladns

On Oct 8, 2008

This recipe was excellent I made a few changes based on my very picky husbans's choices. I used spinach, bacon bits & broccoli. Instead of pouring the eggs & cheese over the veggies I mixed the eggs, cheese & veggies in a bowl and then poured over the shell. We (shame on us), ate almost the entire quiche in one sitting. Thanks for sharing!

From: Geema

On Oct 27, 2005

After many years of searching I think I might have found my ideal quiche...this one! I really liked the proportion of milk to egg to cheese, since the custard was perfect. Most of my quiche attempts have had eggy custards with liquid centers, while the outsides were done and tough. Not ths one, it was creamy,tender, puffy and golden after 35 minutes in the oven. I did add some diced bacon, crisping it in my sautee pan first, then removing most of the fat before adding my cut up veggies. The broccoli was chopped finely, and it didn't take too long to cook. Ok...here's where I veered a little away from this recipe and have to credit NurseDi's quiche Chicken and Spinach Quiche. She used the most unlikely ingredient...mayonnaise in her quiche. So, I used 1/2 cup mayonnaise (low fat Grapeseed Mayo) with 1 cup of milk...and voila...a magnificent quiche that both my DH and I wolfed down like starving children. But Sueie, I give you most of the credit for an outstanding recipe that I will be using from this day forward.

From: Nose

On Oct 17, 2005

This was really good. I have usually sauteed the onions and steamed the broccoli when making quiche, but sauteeing the broccoli worked well - for a very buttery quiche. I used milk mixed with half-and-half rather than evaporated milk. I did get more filling than fit in the crust, but maybe I just didn't make my crust tall enough.