Not everything I cook comes from the pioneer table, partly because I do love trying different cuisines and enjoying a variety of foods and partly because I love testing new recipes, including this quiche recipe! My family has never been a fan of quiches… until now!! I actually found this recipe on a bag of shredded cheese and changed it up a bit to suit my family’s likes and now it is one of our favorites!
This quiche is perfect for brunch or lunch served with salad. It can be served for breakfast or even supper. It really is versatile and any toppings can be added. It is delicious warm from the oven and tastes equally good cold.
Quiche, though once called “custarde,” dates back to the 14th century Europe where eggs and cream were combined with other ingredients like pork lard, meat, fish and even fruit and then added to a crust before being baked. Quiches, (which were not originally called as such), have been found in cookbooks as old as the 1500’s. The word “quiche” is derived from the German word “kuchen” which means cake and was a classic French dish since 1605. The word “quiche” was first used in 1805 and became a popular dish in North America in the 1950’s.
There are several types of quiches and scrolling through the internet, you will find an abundance of them. Broccoli quiche is our absolute favorite type of quiche. It is easy to prepare and uses ingredients we often have in our fridge. I am sure this quiche will be loved by your family as much as it is enjoyed by mine.
To start, you will need a crust. I have used store bought when I was in a pinch or had laying around the freezer and simply needed to be used up (as in this case! I actually used a gluten free crust that has been sitting in my freezer for a while!), or we have made them from scratch. Either way is great! If you are in a hurry, a prepared crust is always simple and when you have the extra time, homemade always tastes best!!
Once I have my crust, I begin to add my toppings. I scatter meat like turkey bacon or cooked bacon (really, any meat will work if I have it on hand), then the veggies. I always use green onions, bell peppers (in this case I used red because I had it in the fridge, waiting to be used) and broccoli. I add the veggies until the crust looks fairly full. I add a bit of cheese – either cubed or shredded and fresh cracked sea salt and pepper.
Then whisk the eggs with the plain yogurt (you can also use sour cream) and a bit of water. Whisk until combined. Pour the egg mixture over veggies in crust.
Time to bake! Bake at 350F for 1 hour or until centre is set and is golden brown.
Once browned, remove from oven and let sit about 8 minutes before serving. Letting it sit straight out the oven allows the quiche to be cut nicely and it holds it shape much better. I usually cut into 6 pieces, and I always serve it with a salad or veggies and dip.
What is wonderful about this recipe is that you can change up the veggies, omit the cheese, try different meats — it really is that versatile!
I am sure this will be your new family favorite too.
Broccoli Quiche
4 eggs
1/4 cup plain yogurt
2 tbsp water
1/2 cup chopped turkey bacon, cooked crumbled bacon, chicken or ham
1-2 cups broccoli
1 green onion, diced
3 tablespoons diced red pepper
1/4 cup shredded cheese
sprinkle salt & pepper
Whisk eggs, yogurt and water together. In an unbaked pie crust, scatter meat of choice along the bottom. Add veggies. Sprinkle with salt and pepper. Pour egg mixture over top. Sprinkle with additional salt and pepper and cheese. Bake at 350F for 1 hour or until golden brown. Let sit for about 8 minutes before serving, so it is easier to cut and does not fall apart when serving.
enjoy from Our City Homestead to yours