
Broccoli Quiche
Course:
Breakfast
Seasonal Event:
Spring, Mother's Day
INGREDIENTS:
- 1 bunch broccoli florets, cut into small pieces
- 1 small onion or shallot, minced
- 2 tablespoons unsalted butter
- ¼ cup flour
- ¼ cup unsalted butter
- 1 cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dill
- 4 eggs, beaten slightly
- 1 cup cheddar cheese, shredded
- ½ cup gruyere cheese, shredded
- 2 sliced bacon, cooked and chopped
- 1 pie crust
- ¼ cup parmesan cheese, grated
DIRECTIONS:
- Preheat oven to 350˚
- Cook broccoli al dente
- Sauté onion in 2 tablespoons of butter, set aside
- Make a roux - melt butter and add flour; stir on medium heat
- Place milk into a saucepan on medium heat
- Slowly add roux - 1 tablespoon at a time, whisking until thickened
- Remove from heat
- Add eggs
- Add cheeses; stir until melted
- Add salt, pepper, dill
- Add broccoli and bacon
- Pour into pie crust
- Bake 30 minutes
- Sprinkle with parmesan cheese
- Bake another 10 minutes