Broccoli Quiche - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

9″ (23 cm) Quiche pan or pie plate
Frying pan
Wooden spoon
Cutting board and knife
Grater
Measuring cup and spoons
Saucepan

Ingredients

CRUST
1 Tbsp (15 mL) butter
1 garlic clove, minced
1/2 cup (125 mL) onion, chopped
4 cups (1 L) baked or boiled potatoes, grated and lightly packed
FILLING
1 1/2 cups (375 mL) milk
2 eggs
1 cup (250 mL) broccoli, steamed and chopped
1/2 cup (125 mL) colby cheese, grated
1/3 cup (75 mL) onion, chopped
2 Tbsp (25 mL) fresh parsley, chopped
1 tsp (5 mL) butter, melted
1 clove garlic, minced
salt and pepper to taste
tomato or cherry tomato slices to garnish

Directions

Crust

Over medium heat, melt butter in frying pan.
Add onion and garlic.
Cook for 1–2 minutes.
Remove from heat, add potatoes, and mix well.
Press into 9″ (23 cm) quiche pan or pie plate, working mixture up sides of plate.

Filling

Preheat oven to 350°F (180°C).
In large bowl, beat together milk and eggs.
Add remaining ingredients. Mix well.
Pour into potato shell. Garnish with slices of tomato or cherry tomatoes, if desired.
Bake for 25–30 minutes.
Remove from oven and let stand for 5–10 minutes before serving.