Easy Broccoli and Spinach Quiche Recipe
Broccoli and spinach seem to be delightful vegetables that most children enjoy, making this quiche, spinach, and broccoli loaded, a favorite among many. I like to keep my broccoli a little crunchy for a fun texture and to maintain the integrity for the many amazing vitamins and minerals it offers.
Serves 8
Preparation: 30 minutes
Cooking time: 35 minutes
Ingredients:
- 1 basic quiche crust
- 2 tbsp. extra virgin olive oil
- 1 small head organic broccoli
- 5 eggs
- 4 oz. fresh buffalo mozzarella
- 12 oz. milk (replace with almond milk or soy milk if you wish)
- 1 bunch fresh organic spinach
- 8 cloves garlic
- 1/2 tsp Turmeric
- 5-6 leaves fresh sage, thinly sliced
- fresh ground salt & pepper to taste
Directions:
- Preheat oven to 450˚F.
- Roll out crust and place in 9-inch pie pan.
- In a skillet, heat olive oil.
- Add broccoli and sauté until just about tender. Add garlic and cook for one more minute.
- Remove from the pan and arrange on the bottom of the crust.
- Wilt spinach and add to broccoli and garlic.
- Slice the fresh mozzarella into 1/4 inch thick discs and arrange on top of vegetables.
- In a bowl, whip the eggs, and milk.
- Add turmeric and sage, salt and pepper.
- Pour over vegetables.
- Bake at 450F for 30-35 minutes.
- Let cool on a wire rack for 10 minutes before serving.
Good Appetite!
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