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This can be made with either broccoli or spinach, and can be made with or without a crust. We enjoy it in all of its variations, but I tend to make the quiche crustless most of the time.
1 9-inch unbaked pie shell, optional
1 cup shredded cheddar cheese
1 10-ounce package frozen chopped broccoli, cooked and drained
1 cup evaporated milk or half and half cream
1/2 tsp. salt
1/2 tsp dill weed
Place cheddar in pie shell (or in greased pie plate if you are making a crustless quiche); top with broccoli. Beat together the remaining ingredients; pour over broccoli. If you are making a quiche with a crust, bake at 425º for 15 minutes; then reduce heat to 375º and bake for another 45 minutes or until a knife inserted in the filling comes out clean. Makes 4 to 6 servings.
For Spinach Quiche, substitute frozen chopped spinach for broccoli. Substitute oregano for dill weed. Sprinkle top of quiche with a little nutmeg before baking.
For a crustless quiche, bake at 375º for 35 to 45 minutes or until a knife inserted in the filling comes out clean.
I usually bake two quiches at one time, using a 1-lb. bag of frozen chopped broccoli or spinach and doubling all of the other ingredients.
The quiche keeps well and may be reheated by the slice -- I'd guess around 30 seconds per slice in the microwave, covered with waxed paper.
As mentioned above, roasted vegetables or baked winter squash or sweet potatoes make a great accompaniment.