Serendipity Broccoli Quiche
Last night I had no idea what to make for dinner. We didn't have much in the refrigerator and I didn't feel like going to the store. So I scrounged around and came up with a take on quiche that my family loved. In fact, they said they like it better than regular quiche, so I think it's worth a try. You can throw in your favorite veggies and leftover meat, which is pretty much what I did. This is good for breakfast, lunch or dinner.
3 eggs
1 cup cream
1 15 oz. carton of whole Ricotta Cheese
1 cup Gruyere cheese
1 1/2 cups broccoli
2 green onion (white part only), minced
4 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon nutmeg
1 frozen, prepared pie crust
Preheat the oven to 425 degrees.
Place the broccoli in a microwave safe bowl and cover with plastic wrap. Microwave on high for 3 minutes. Set aside to cool.
In a medium sized mixing bowl, combine the eggs, cream, Ricotta, salt, pepper and nutmeg. Whisk until blended.
Scatter the broccoli, onions and bacon in the prepared pie crust. Top with cheese. Pour the egg mixture on top of the pie crust and evenly distribute. Place a strip of aluminum foil around the edge of the pie to prevent the edges from burning.
Place the pie on a cookie sheet, and put cookie sheet on the center rack in the oven.
Cook for 35 minutes. Check for doneness by inserting a knife in the middle of the pie. If it comes out clean, the pie is done.
3 eggs
1 cup cream
1 15 oz. carton of whole Ricotta Cheese
1 cup Gruyere cheese
1 1/2 cups broccoli
2 green onion (white part only), minced
4 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon nutmeg
1 frozen, prepared pie crust
Preheat the oven to 425 degrees.
Place the broccoli in a microwave safe bowl and cover with plastic wrap. Microwave on high for 3 minutes. Set aside to cool.
In a medium sized mixing bowl, combine the eggs, cream, Ricotta, salt, pepper and nutmeg. Whisk until blended.
Scatter the broccoli, onions and bacon in the prepared pie crust. Top with cheese. Pour the egg mixture on top of the pie crust and evenly distribute. Place a strip of aluminum foil around the edge of the pie to prevent the edges from burning.
Place the pie on a cookie sheet, and put cookie sheet on the center rack in the oven.
Cook for 35 minutes. Check for doneness by inserting a knife in the middle of the pie. If it comes out clean, the pie is done.
