Crustless Broccoli and Potato Quiche

Crustless Broccoli and Potato Quiche…Good for anytime of day!

Crustless Broccoli and Potato Quiche

Ingredients:
1 Tbsp olive oil
1/2 cup onion
1 cup potato, diced
2 cups fresh broccoli florets
1 cup milk
4 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp nutmeg
1 cup cheddar cheese, shredded

Directions:

  1. Preheat oven to 350F and grease a 9 inch pie plate.
  2. Put olive oil in a skillet and heat at medium heat. Add onions and saute 3 minutes. Add diced potatoes and cook for 5 minutes. Add broccoli and saute for 2 minutes; remove from heat.
  3. Meanwhile, beat eggs and milk, add salt, pepper, garlic powder and nutmeg to egg mixture and mix well.
  4. Add egg mixture to broccoli mixture in skillet, then add cheese and combine well.
  5. Pour into pie plate and bake in a preheated 350F oven for 30-35 minutes or until a knife inserted in the center comes out clean.

I used a white cheddar in this quiche, typically quiches tend to have Swiss cheese in them, I like using cheddar, I personally like the taste better and the kids seem to like the taste better as well.  The broccoli adds a nice crisp texture to the soft eggs and potatoes. This quiche is super easy and is great for any mealtime, I typically tend to make this for dinner though:)

*Camala*

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Buttermilk Cheddar Biscuits

These biscuits are light and cheesy.   Great for breakfast or a nice hot bowl of soup at dinner time.   First preheat oven to 400F degrees

2 cups flour
2  1/2 tsp Baking Powder
1/2  tsp Baking Soda
1/2 tsp salt
6 Tablespoons butter  (3/4 stick)
1 cup grated sharp cheddar cheese
3/4 cup plus 1 tablespoon buttermilk

Stir dry ingredients together and cut in butter and cheddar cheese with a pastry cutter till crumbly.  Add buttermilk and work gently together with hands.  Turn out on to floured surface.  Dust with flour only to prevent  dough sticking to hands or surface.   Make a small rectangle with hands  6 x 9.   Fold into thirds—left side into center and then right side over that.
Next roll out into long rectangle, keeping surface dusted with flour to prevent sticking.  About 4 1/2 inches by 15.  Using a pastry scraper or knife dipped in flour cut into small rectangles.

Bake for about 18 minutes or until just lightly browned on top.
I just love warm biscuits out of the oven…
*Christine*