This is the thing about quiche. (Yes, there is at least a thing or two about quiche.) People are impressed by quiche. People think you are a very fancy cook indeed, if you can make quiche. I am (obviously, to those of you who have been following along) not a fancy cook. But I can make quiche – and so can you. In fact, I’m going to go ahead and say that another thing about quiche is that it is one of the easiest dinners you can make. And it is endlessly variable, so you will never be bored by quiche. Tonight, I make a few tweaks to a quiche I made a few weeks ago, with equally tasty results.
Broccoli and Cheddar Quiche
1 store-bought pie crust, brought to room temperature
3/4 red onion, roughly chopped
1 bag broccoli florets
1 cup or so light cream
1 cup or so shredded cheddar
salt, pepper & crushed red pepper (pretty much a staple around here)
Preheat the oven to 375 degrees.
Unroll the pie dough and press into a pie plate. Because it is a filled pie, no need to pre-bake or prick with a fork.
Microwave (I know! So not fancy!) your broccoli florets in the bag for about 2-3 minutes. Note: This will make your broccoli a bit more like the consistency of the rest of the quiche – if you like your broccoli crunchy, skip this step.
In a large skillet, heat the oil, and then cook the onions until translucent. Toss in the broccoli; add some pepper and some crushed red pepper, if you’re into the heat.
In a small bowl, lightly beat together the eggs and about a cup of light cream (again, you can pretty much use any dairy just to fluff up the eggs a bit). Season with salt and pepper.
Pour the veggies mixture into the pie crust and spread evenly. Pour the egg and cream mixture over the veggies; spread evenly.
Top with a generous handful of shredded cheddar; make sure to press at least some of it into the mixture below.
Bake at 375 for about 30-35 minutes, or until the eggs are cooked all the way through. Feel happy you get to use your crust shield! (Goodness I love this thing.)
Thanksgiving is my second favorite holiday (right behind Christmas). It’s a holiday to celebrate all of the things I like: New England (where I’m from!), cooking, eating, spending time with my family, and not spending lots of money (well, except for on flights home). To make things even better, it’s also evolved into a day for 5k runs and football, two more things I like.
This year, we are spending Thanksgiving in Pennsylvania, with the Husband’s family. The Husband comes from a much larger family than I do, and Thanksgiving is a huge, family-oriented affair – 20 plus people. His aunt S puts almost the entire thing together. It’s seriously incredible – I have absolutely NO idea how she does it.
I am bringing our go-to pumpkin pie, and the Husband, a large case of Yuengling (Obvi. His family is from Pennsylvania, after all.) But in honor of Aunt S and her incredible Thanksgiving prowess, I’m posting one of my absolute favorite dishes from her table. Next week, back to our regularly scheduled (planning and) programming!
Aunt S’s Corn Casserole
1 can corn, drained
1 can creamed corn
2 slightly beaten eggs
1/2 cup butter, melted
1 cup sour cream
1 package Jiffy corn muffin mix
1 cup cheddar cheese, shredded
Preheat the oven to 350 degrees.
In a large bowl, mix together all of the ingredients, except for the cheddar.
Pour into an ungreased 9×13 pan.
Bake for 15 minutes. After that, pull the casserole out, spread the cheese on top and bake for an additional 20 minutes.
I think about this corn casserole all year. It’s that good. And while absolutely nothing about this dish is healthy, that’s what January resolutions are for, no?
PS: Would love to hear from others about favorite dishes you spend all year thinking about…
PPS: Any thoughts or comments on the new design welcome. I am a bit late to the blogging world, and slowly figuring it all out. This attempt to clean up the blog and make it feel a bit more personable is a first step!