Food You’ll Find Here:
Usually Simple, Often French, Always Delicious
Easy French, Irish, Mexican Quiche
La Quiche Française, Irlandaise, Mexicaine et Facile
What kind of quiche? Confused? Me, too! It’s French because the quiche is a French dish. It’s Mexican, because I used a Mexican blend cheddar and green chilies. It’s Irish because it contains broccoli, which is green. I started working on this post around St. Patrick’s Day. The Irish part made more sense then.
Open a can of Green Chilies and add to broccoli mixture. Stir. (If you use fresh green chilies, use a smaller quantity as they have a stronger flavor.)
Here it is. All mixed up.
The crust should be full, but not overflowing. I used a new brand of pie crust and did not notice, until I began to fill it, that it was quite a bit smaller than my usual brand. I should have used five eggs, not six. Ah, well. Better to have too much than not enough.So, I won’t win any prizes for appearance with this one that overflowed the crust, but the taste is delicious!The canned green chilies add a little extra zip to the plain broccoli quiche.
Deliciousness in every bite!
Broccoli Quiche with Green Chilies
- 1 unbaked pie crust
- 1 Tablespoon butter
- 1 clove garlic, minced
- 1/3 minced sweet onion, more or less to your taste
- 2 cups fresh, chopped broccoli
- 1 4 oz. can green chilies
- 1 1/2 cups shredded cheese, cheddar, cheddar blend or any cheese you like
- 4 or 5 eggs, depending on size of pie pan and crust
- 1 1/2 cups milk
- Preheat oven to 350°.
- In a pan, melt butter and sauté onion, garlic and broccoli over low heat until tender. Add can of green chilies. Stir to combine.
- Pour vegetables into prepared pie crust.
- Add shredded cheese on top.
- Beat eggs and milk together. Season with salt and pepper. Pour over broccoli and cheese.
- Bake for about 40 minutes or until eggs have set and it is not runny in the center.