Broccoli Quiche

By on May 16, 2019

My great and good friend,  Barbara Sheridan sent me this recipe.  Of course, I had to fiddle with it but in the long run  it’s still the same:  instant joy.  easy to make.  Easy to eat and a good brunch meal for anybody’t diet.  Yum!!

This is one of those way easy recipe that benefits from the addition of freshly grated Parmesan and little cheddar.  If you don’t have a stick grater, now’s the time to buy one.  You’ll be glad.

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makes 1 pie pan full for two servings

1 cup chopped broccoli

2 large eggs

1/2 cup coconut milk

1 tablespoon freshly grated Parmigiano cheese

sprinkling of fresh nutmeg

sea salt and fresh black pepper to taste

bit of cheddar cheese to top it if you happen to have some

  1.  Preheat the oven to 400 degrees. Spritz a large glass pie pan with canola oil.
  2. Place broccoli in the pan, cover with plastic wrap and cook in the microwave 3-4 minutes in 2 tablespoons water.
  3. Remove from the heat and drain off the water.
  4. Meanwhile, whisk in a large mixing bowl the eggs, milk, cheese, nutmeg, salt and pepper.
  5. Pour egg mixture over the broccoli.  sprinkle with cheddar and place it in the oven.
  6. Bake 20-30 minutes, or until golden.  Serve warm.  Yum!

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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