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Broccoli, Leek & Zucchini Quiche

Broccoli, Leek & Zucchini Quiche
Broccoli, Leek & Zucchini Quiche

I was looking for tasty and easy dinner to make for when friends came over. I thought quiche would be a good idea. I figured you can't go wrong with fresh ingredients like broccoli, leek and zucchini.

What You Need:
(Makes: 8 servings)

1 Deep dish Pie Crust (10 inch); crimped and fluted a little higher than the pan.
1 & 1/2 cups total of shredded cheddar & Parmesan cheese
3/4 cups of small broccoli florets
1/2 leek, chopped small
3/4 cup of zucchini, diced
1/4 cup of onions, diced small
1 teaspoon of garlic, minced
1/4 pound of pancetta or Italian ham, diced (optional)
5 large eggs
2 & 1/2 cups of half & half
1 teaspoon of salt, more or less to taste
1/4 teaspoon of nutmeg, ground
2 tablespoons of fresh dill, minced fine

What to Do:
Make the pie crust according to my recipe. Preheat oven to 350 degrees.

STEP 2) Steam broccoli; set aside.

STEP 3) Sauté the leek, zucchini, onion and garlic together until al dente.

STEP 4) Spread the cheeses over the bottom of the crust. Arrange the veggies on top of the cheeses.

STEP 5) In a mixing bowl or using a hand-held mixer, combine eggs, half & half, salt, nutmeg and 1 tablespoon dill together until mixed well.

STEP 6) Pour the liquid over the veggies very carefully so as not to disturb the veggies and cheese. Sprinkle the rest of the dill and some Mrs. Dash over the top.

STEP 7) Very carefully, place the quiche on a baking sheet and bake at 350 degrees for 45 to 60 minutes or until knife comes out clean. Cool 15 to 30 minutes before slicing. Cool completely before refrigerating any leftovers.

STEP 8) Enjoy

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