Broccoli Quiche

Quiche is one of those meals that we have pretty regularly at our place. Yes, my husband AND kids like quiche. My girls like to call it "Eggy Pie." It is a great meal to make because it's economical, and I usually have all the ingredients in the fridge. Oftentimes, I'll make two at a time -- one for dinner and one for my contribution to my MOPS brunch the next morning. I find that it makes a good meatless contribution to a buffet. If you make it ahead, just reheat it in the oven at 325 degrees for about 15 minutes.

Broccoli Quiche

1 pie crust (I use my Gramma John's pat-in-pan crust but omit the salt since I use salted butter)
2 Tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
2 cups broccoli, finely chopped
3/4 cup cheddar cheese, divided usage
1/2 cup parmesan cheese, divided usage
4 eggs
3/4 cup half-and-half (or milk)
1 teaspoon dried parsley
salt & pepper

Prehead oven to 375 degrees. In a pan, melt butter and cook onion, garlic and broccoli until soft. Season with 1/2 teaspoon salt. In the bottom of the pie crust, layer 1/4 cup cheddar cheese and 1/4 cup parmesan cheese and press down firmly. Spoon on the broccoli mixture and spread evenly. Top with the remaining 1/2 cup cheddar and 1/4 cup parmesan. In a bowl, combine eggs, half-and-half, dried parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully pour into pie crust. Bake at 375 degrees for about 45 minutes.

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