Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Monday, April 4, 2011

broccoli swiss quiche

here is a basic recipe for a Swiss quiche that can be altered with a variety of vegetables.  for this broccoli quiche, either frozen broccoli or fresh heads can be used.  today, i used fresh and trimmed all the stems completely off and just used several heads for the top of the quiche.

to begin, select a frozen pie crust to shorten the preparation time.  chop 1/2 white onion, 1/4 green pepper, several green onions, and broccoli as prepared above.

bacon or cooked and crumbled sausage can be added first to the pie shell.  next, add 6 ounces of Swiss cheese.  then add the vegetables, and about 3 more ounces of cheese, which can be a mix of Monterrey jack and cheddar.  add 2 eggs mixed with 1/2 cup of egg beaters and about 1/2 cup of half and half.  gently pepper the wet ingredients.  pour over the vegetables in the quiche dish.  allow to distribute throughout the quiche.

bake at 400 degrees for 35 minutes, check and rotate the dish.  bake for another 15 minutes until completely set in the middle of the dish.  i baked the dish for 55 minutes, but oven temperatures do vary and the amount of vegetables and liquid can adjust the cooking time.

serve this quiche with a side salad or soup, roll or popover, and cup of tea.  this makes a wonderful brunch or lunch dish.

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