It was Sunday morning and I had been up a while. Usually we will have pancakes on Sundays but we hadn’t done that in the last few weeks. With so much going on and us watching what we were eating I just hadn’t bothered to make them. But this Sunday was different. I was hungry AND I was hungry for something savory. Not sweet. I started remembering the quiche I made for my friend Phyllis when she would have weekends where I would go and cook in her home for guests she would have there. I got to thinking about the broccoli and spinach quiche that my friend Nancy brought and taught me to make. I had broccoli in my fridge and I had only 5 days left before Grumpy and I would be gone for 10 days….and I was certain Chris wasn’t going to clean and cook the broccoli for himself to eat while we were gone so I decided I wanted to make broccoli quiche.
I mentioned this to Grumpy and I pretty much knew what his response was going to be. So I pouted. Then I decided I was going to make it anyway and any leftovers Chris could have. I have said before that I am not an egg person -but this quiche is not eggy. As a matter of fact it is more cheesy than it is eggy. It only calls for two eggs. I love it when its made but honestly, it is better the next day warmed up. If you think you can’t do quiche because you can’t handle eggs, well then this is the recipe for you. If I can eat it, probably anybody can. It is delicious!
Oh, BTW, Grumpy did try this quiche and he actually didn’t dislike it at all! I told him he would like it. 😉
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups milk
2 beaten eggs
1/2 onion, chopped fine
1/2# sharp shredded cheese
2-1/2 cups chopped cooked broccoli (or 1-1o oz chopped spinach, drained)
Mix dry ingredients. Add eggs, onion, cheese and broccoli/spinach. Pour in a 9″ pie plate sprayed with cooking spray. Bake at 350 degrees for 45 minutes or until knife comes out clean when inserted.