Broccoli and Cheddar Quiche

Our beautiful chickens are laying lots of eggs again now that warmer weather is here,  so I’ve been making many pans of quiche and freezing them for easy, lite dinners on those days when I don’t have time to cook a big meal.

It’s so great to just come home and pop a quiche from the freezer into the toaster oven to warm up while I toss a quick salad.  This is a broccoli and cheddar quiche and I added sliced fresh tomatoes on top, then grated more cheddar on top of that, and gave it just a few minutes more in the toaster oven to melt the cheese.

For a little extra special twist on regular tossed salad,  I sliced up Asian Pear and drizzled the salad with Pear Gorgonzola Dressing. I recycled the bottle of dressing after the last drop came out and can't for the life of me remember the brand but here's a link to a recipe that sounds just like it.

Add a buttered slice of our favorite multi-grain sour dough bread fresh from the  and fresh strawberries picked at Washington Farms this weekend, and you have garden dinner perfection. 

Here’s my recipe for the quiche:  

Lightly steam 1 cup broccoli florets.

Lightly saute 1/2 c. chopped onion in olive oil until slightly softened.

Beat together by hand 2 cups of heavy cream or half and half, 4 eggs, salt and pepper to taste.

Stir in the onion and broccoli.

Fold in 6 oz finely grated cheddar cheese (or more if you'd like).

Pour into deep dish pie crust shells. (My favorite is Marie Callenders, just like grandma’s!)

Bake 10 minutes at 450, then lower heat to 325 for 25 minutes or until firm in the middle.   Let it cool and firm up for a few minutes before slicing.

Tasty, high protein, low carb.  Enjoy!