Because of our chaotic schedules, Tuesday has been unoficially transformed into quiche night. I usually combine all of the ingredients the night before and pop the sealed container of raw ingredients in the fridge. That way, when Tuesday rolls around, all I have to do is pour the egg/broccoli mixture into a prepared pie plate and toss it in the oven for about an hour. Why don't I anticipate saving Tuesday time by pouring the mixture straight into my plate, you ask? The simple answer is that I don't trust that I won't spill it. What a horrible disaster that would be to have to clean up such a mess.
Anyway, on Monday night, I realized that I didn't have all of the ingredients that I normally use to make my standard broccoli quiche, so I did what any normal kitchen goddess would do. I improvised, and let me tell you, it was amazing! I used less milk and the leftover Mexican cheese that had been taking up residence in my refrigerator since the last time I made chili. I also didn't use any onions, which admittedly, aren't called for in my standard recipe, but are good to add in when your five pound bag of tear-creators is on the fritz.
I also omitted the crust, as I usually do, but this time, it was not by choice, but rather out of sheer necessity because I didn't have any butter kicking around. I know, I know... how does a girl who loves to bake not have a few tablespoons of butter laying around? Well my friends, had my seen my stomach bouncing around during my exercise sesh last night, you'd understand why.
2-3 cloves pressed garlic
1/2 cups Mexican blend cheese (Kraft makes this one with a "touch" of Philadelphia in it... it's to die for!)
1 cup skim milk
1 tsp salt
1/2 tsp black pepper
1 bag frozen broccoli (I think this is a pound?), partially cooked via microwave
1. Preheat oven to 350'.
2. In bowl, beat
eggs. Mix in salt, pepper, and garlic.
3. Add broccoli and cheese.
4. Pour egg-broccoli
mixture into prepared pie plate.
5. Bake for 45
minutes to 1 hour. Let set for a few minutes before serving.