It's good! It's actually the quiche recipe I use regularly... the only difference is that I use much less onion, maybe only 1/3 of an onion, add more broccoli (two heads at least) and more cheese (both cheddar and mozarella. Also, the baking time is a bit longer...I keep mine in the oven for about 45mins
I'm sorry but this quiche was VERY BLAND -- even after adding seasoned salt to the egg/milk mixture and using sharp cheddar cheese. We had to throw it out. Sorry.
Very nice broccolie quiche indeed. I did (sorry) add some finely diced bacon, green onion, green pepper and mushroom to the base. I loved the consistency of the dish very much .. I let the "pie" stand for half an hour before slicing. I cooked this for 60 minutes on 350 and it was perfect!! I served this cold with an assortment of baby organic greens and garlic toast. Thanks for sharing!
This was very good. I made it exactly as you wrote, except I used regular evaporated milk, didn't have skim. I will definitely use this again and will experiment with other fillings. Thank you for a great recipe.
Make sure to salt well and add more broccoli! I might add an extra egg too.
I made it exactly like the recipe, but I used two more eggs and Mexican shredded cheese then I put it on Graham cracker or crust (it was all I had), it came out wonderfully! Thanks for this recipe!
Quick, easy, versatile recipe. Everyone loves it. Thank you for posting!
I needed to just be reminded how I made mine the last time and I love this recipe... I didn't include onions because my husband is picky about that but I did use everything else. I used regular milk, because I didn't have the evaporated: had to cook the pie much longer because of that... I also used my ninja chopper to finally chopped the brocoli just because the last time I made quich, I did it that way and my family loved it, so i was a little worried they wouldn't like it as much but I would had loved it with the brocoli chopped up regular. Thank you again and I pray that Jesus Christ is your Lord and Savior and thank you for being so kind to provide recipes that help us moms and wives feel better about cooking.
This turned out very well. I ended up not using the garlic, but the flavor wasn't missed. I also used 2 eggs and 1/2 cup eggbeaters to lighten up the recipe a bit. Everything else was done as written. Maybe it's because I used a deep dish pie crust, but the quiche wasn't even close to being done after 30 minutes. I had to bump up the temperature to 375 and bake it for an additional 20 minutes, after which it puffed up beautifully. We had most of the quiche for dinner last night and will be enjoying the rest of it for breakfast this morning. I will use this recipe again with other additions. Thanks for posting!
We enjoyed this very much. Nice flavor. I've never made Quiche before and found the recipe to be very easy. However, could someone tell me why my custard curdled. I didn't have evaporated milk and used skim milk. Would that make a difference?