Broccoli Quiche

From: anovamom

On Sep 29, 2009

I'm sorry but this quiche was VERY BLAND — even after adding seasoned salt to the egg/milk mixture and using sharp cheddar cheese. We had to throw it out. Sorry.

From: Ms. Epicurian

On Jul 27, 2009

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.