@GabGrabsGrub: Broccoli and cheese quiche
Gab Varano / The Hofstra Chronicle
Things that are difficult to eat: vegetables. Vegetables that are difficult to eat: broccoli. Things that make eating broccoli a little bit easier: cheese. Need I say more?
One 9-inch deep-dish pie crust (frozen is good)
2 cups shredded sharp cheese – any variety
1 cup plus 2 tablespoons chopped broccoli florets (frozen microwaveable bag is perfect)
1/4 cup onion, finely chopped
2 eggs, beaten
1/2 cup mayonnaise
1/2 cup evaporated milk
*If you want to prepare an option with meat, substitute the broccoli with the same quantity of chopped ham or bacon
Preheat oven to 375 degrees
Steam broccoli in microwave and chop. Let cool.
In a large mixing bowl, toss the shredded cheese, chopped onion and cooled broccoli.
Spoon the broccoli mixture into the pie crust shell.
Whisk together the remaining ingredients (2 eggs, mayonnaise and evaporated milk) until well blended.
Pour egg, mayonnaise and milk mixture over the broccoli, cheese and onion mixture.
Bake 45 minutes or until golden. A knife inserted in the center should come out clean.
Can be eaten right out of the oven or at room temperature.