Monday, 01 March 2010

  • Broccoli, Bacon and Mushroom Quiche Recipe

    This is a guest post from ThibeaultsTable.

    Thank you to Lori of All That Splatters for hosting this week's Saturday Blog Showcase.
    My contribution this week is a broccoli quiche.  I was looking for something that I could make Moe for breakfast and that I could take to work for lunch.   This delicious recipe belongs to Linda of Eating Well ... Living Thin.  



    The fact that this quiche was crustless really appealed to me.

    I did make a few adjustments, adding bacon and mushrooms to the mix.   I steamed the broccoli and set it aside while the bacon fried.   The mushrooms were sliced and sauted in the bacon fat, and,then the red pepper strips were added to the same pan and quickly sauted.   The cheddar cheese I used was not low-fat.  And I baked it in a buttered square spring-form pan that was lined with buttered parchment paper.


    BROCCOLI-CHEESE QUICHE BITES
    Source:  Eating Well ... Living Thin
    Vegetable cooking spray
    2 cups broccoli florets
    1/4 cup diced red pepper
    4 eggs
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    Dash cayenne pepper
    3 tablespoons flour
    1 cup milk
    1/4 cup chopped green onions
    1 cup shredded low-fat cheddar cheese
    1 tablespoon grated Parmesan
    Cook the broccoli and red pepper in boiling, salted water for 5 minutes, or until just tender. Place in colander to drain well.
    Preheat oven to 350 degrees. Coat a 10 or 12-inch baking dish with the vegetable spray and set aside.
    In a large bowl whisk the eggs, salt, pepper, cayenne, and flour until well blended. Whisk in the milk. In prepared casserole spread the broccoli mixture. Layer on the green onions and shredded cheddar cheese. Carefully pour the egg mixture over the top. Sprinkle with the greated Parmesan. Bake for 30-35 minutes or until set in the center. Serve hot or room temperature. Makes 10 servings.

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  • thibeault
    • From: thibeault
    • Name: Thibeault's Table
    • About Me: I maintain two blogs - 'Thibeault's Table' records my day-to-day cooking and 'Thibeault's Table the Recipe Collection' contains my favourite recipes from over 35 years of home cooking. My philosophy of cooking is simple - "Recipes are meant to be shared". Blogging now provides opportunities to share recipes on a global level with no expense to readers. The recipes are either original, adaptations, or, in some cases unchanged from an original source. I always try to give attribution to the original source. The photos are all original. I would appreciate the courtesy of an acknowledgment and a link back to my blog if one of my recipes or photos are copied and posted elsewhere. Thank you for visiting my Blogs. I hope you will stop by often. Visit me: http://thibeaultstable.blogspot.com/
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