Country Broccoli-Cheese Quiche

[wyrdkat]

This is my favorite Quiche ever. I've been making this one for years. The recipe is from a recipe card set my Mom had back in late 1980s/early 1990s.



I often add bacon and usually use Romano in place of the Parmesan just because I like it better and keep it on hand.

This time I did add bacon, used a refrigerated pie crust, and frozen broccoli.



Recipe as it is on the back of the card:

Country Broccoli Cheese Quiche

Prep time: 20 min.
Baking time: 50 min.

Oven temperature: 375 F, 350 F

For one quiche, 6 servings, you will need:

1 9-inch pie shell
1 Tbsp. prepared mustard
2 Tbsp. grated Cheddar cheese

Filling:

1 bunch broccoli, steamed, drained or 1 pkg. frozen broccoli, drained.
1/3 cup finely sliced green onion
1 cup grated Cheddar cheese
1/3 cup grated Parmesan cheese
1 tsp. dried thyme leaves
Dash salt
Dash black pepper
Dash paprika
3 eggs
1 cup half-and-half

Preparation:

1. Spread mustard on bottom of pie shell. Sprinkle with cheese.

2. Prebake at 375 F. for about 8 min. Cool.

3. Prepare filling. Steam broccoli, drain well. Beat eggs with half-and-half.

4. Arrange broccoli evenly in pre-baked shell. Sprinkle with green onion. Blend cheeses and sprinkle over broccoli mixture.

5. Sprinkle with thyme and dash salt (cheeses are salt!) pepper and paprika.

6. Pour egg mixture over broccoli-cheese filling.

7. Bake at 350 F for about 40 minutes until filling is set and edges are lightly brown.

8. Let stand for at least 5 minutes before serving.

(My Great Recipes…Card 102))

eta: links for a couple very large pics of the original recipe card...The front and the back with the recipe on it.