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It's the sixth meatless Friday in Lent and Broccoli Quiche is on the menu

Broccoli Quiche is a great meatless Lenten meal
Marylou Morano

Today marks the sixth Friday of Lent and observing Catholics will once again be abstaining from meat at all meals.

The repertoire of meatless Friday meals this Lent has included vegetable lasagna, black bean soup, whole wheat pizza, salmon, and tuna paninis. You can find the recipes for all of these meatless dishes by clicking on the links below.

Tonight Broccoli Quiche is on the menu. Eggs are a good go-to meal because they are easy to prepare and can be used in so many ways. This quiche involves a little more in the way of preparation than simply beating a few eggs, but what is sacrificed in time is more than compensated for in flavor.

If broccoli isn’t one of your favorite vegetables, you can substitute another. Peppers, zucchini, mushrooms, and spinach can also be used to make this quiche.

The following recipe has evolved over the years from several standard broccoli quiche recipes.

Ingredients for one nine-inch quiche:

1 unbaked pie crust (either your own or purchased ready-made) spread over the bottom and sides of a 9-inch pie dish
2 tablespoons olive oil
1 medium onion chopped or diced
1 clove garlic, minced (or 1 teaspoon minced garlic)
2 cups fresh or frozen broccoli florets, steamed and separated and cut into small pieces
1 ½ cups shredded Swiss cheese, separated
1 ½ cups shredded cheddar cheese, separated
5 eggs, beaten
1 cup milk (whole, skim or evaporated)
½ teaspoon each salt and pepper
1 tablespoon melted butter


1. Preheat oven to 350 degrees.
2. Heat the olive oil in a sauté pan (or frying pan) and add garlic and onion. Sauté until soft.
3. Transfer garlic and onion to the bottom of the unbaked pie crust.
4. Evenly spread steamed broccoli over garlic and onion pieces. Top broccoli with 1 ¼ cup each of shredded and Swiss cheese.
5. In a separate bowl, whisk together the eggs, milk, and salt and pepper. Pour this mixture over the ingredients in the pie crust.
6. Top with remaining ¼ cups of the two cheeses.
7. Flute edges of crust.

Place filled pie dish on a cookie sheet (to catch drips) and position in the center of oven. Bake for approximately 1 hour, but begin checking (with a knife in the center of the quiche) after 45 minutes.

If you are cutting back on calories, you can eliminate the crust altogether. Just place all the ingredients in the same order in a well-buttered glass pie plate or 9-inch square pan.

A green salad and homemade yeast dinner rolls are the perfect complements to this delicious meatless dinner.

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