What do you do when you have tons of broccoli and asparagus from your farmshare? Make quiche two weekends in a row, of course. But, seriously, this was so good and easy to make, too. Here’s the recipe.
1 rolled refrigerated pie crust
5 large eggs
2 cups evaporated milk *
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
Broccoli, chopped & roasted
Asparagus, chopped & roasted
Unroll pie crust into pie plate.
Roast broccoli and asparagus at 400 for 10 minutes. The, reduce heat to 375. Spread veggies evenly in pie crust.
Mix together eggs, evaporated milk, salt, pepper, and any chopped herbs. Stir in the cheese. Pour egg mixture over top of veggies in pie crust. Fill to 1/2 inch from top of crust.
Bake until quiche is lightly browned and the center is set, 50 – 55 minutes at 375. If you can wait, let the quiche cool for 1 hour before eating.
You can use this recipe with any variation of veggies, herbs and cheese.
* One can of evaporated milk is almost 2 cups, so I pour it in a measuring cup and then top it off with regular milk to the 2 cup mark, so that I don’t have to open 2 cans and waste some.