Monday, May 11, 2009

Broccoli and Boursin Quiche



I do love quiche. This recipe came from the quarterly magazine available at our local grocery store, Thrifty's. Their site has many great recipes, and although I think shopping there is a bit more expensive than other stores, the quality is insurpassable. Anyway...

Broccoli and Boursin Quiche

4 eggs
1 1/4 cups milk (I used 1%)
pinch grated nutmeg
salt and white pepper to taste (I used freshly ground black pepper)
2 cups broccoli florets, lightly steamed until crisp tender
1 (150 gram) package Boursin cheese
1/4 cup finely chopped red bell pepper
1 deep-dish pie shell (I used Patricia Well's Pâte Brisée, made with butter)

Preheat oven to 350 degrees. Break eggs into a bowl and whisk until yolks and whites are combined. Whisk in the milk, salt, pepper and nutmeg. Set aside.

Roll out pie crust to fit a deep pie plate. Distribute half of the cheese, in small chunks, over the bottom, then arrange the broccoli over that, and then the rest of the cheese. Sprinkle with the red bell pepper. Pour the egg mixture over top and bake for 45 - 50 minutes or until the eggs are set. Rest the quiche for about 5 minutes before cutting and serving.

Serve with a green salad, and some crunchy bread for a delicious and easy dinner.

I like leftover quiche. It packs well in lunches and also reheats well in the microwave.
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2 comments:

Jane said...

I cooked this recipe yesterday; I decided to double the eggs, which worked out quite well! I also used dried tomatoes instead of red bell peppers...because that's what was in the frig.

IT WAS SCRUMPTIOUS!!!
YUM-YUM-YUM.

Thanks Lorrie, for the recipe. It was a winner!

Laura Ingalls Gunn said...

I absolutely love a good quiche recipe. Thank you for linking this up!