I did not make this quiche. My husband, Sean, made this quiche. He made it following instructions I gave him via text message. If you ever want a testament to the fact that quiches can be incredibly easy to make, use the fact that my non-chef husband made a quiche via text instructions. It’s nearly fool-proof, and you can substitute out the cheeses and vegetables based on what you have available. Just keep the eggs and cream the same, and you’ve got a blank canvas to play with. Yes, quiche purists might not appreciate this version as it’s missing some of the fussiness other quiches require, but when you’re looking for something to put together fast for a light supper or brunch, this quiche version is perfect!
1 prepared pie shell of your choice
1 c heavy cream
1 c finely chopped broccoli (chopped smaller than the picture demonstrates, otherwise it stays a little crunchy)
1 c shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 350. Combine the cream, eggs, broccoli, cheese, salt and pepper. Pour into the prepared crust. Bake 35-45 minutes, or until the center is set and a knife inserted about 2″ from the edge comes out clean.