Broccoli or Spinach Quiche

Photo from Pixabay

I told my friend Vee I would post this quiche recipe, which I apparently never have previously done!  One would think I would've posted a recipe I rely on so often, but I must not have done so.  Since this is a great recipe for autumn -- it has a nice harvest-y flavor to it, especially when served with roasted vegetables or baked squash --  I don't feel I'm "cheating' by including it in my fall-themed posts for Write31Days. 

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.

BROCCOLI QUICHE
  1 9-inch unbaked pie shell, optional
1 cup shredded cheddar cheese
1 10-ounce package frozen chopped broccoli, cooked and drained
4 eggs
1 cup evaporated milk or half and half cream
1/2 tsp. salt
1/2 tsp dill weed
Dash pepper

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.