Or quiche, if you are fancy š
My Mom wanted a broccoli cheddar quiche for Mother’s Day, which made it easy to pick out my next baking experiment.
Not as pretty as the pineapple upside down cake, but still pretty tasty! I did cheat a little and use a premade pie crust. By and large I’m determined to bake from scratch as much as possible. But sometimes if you want to get something done, you need to take a shortcut.
It got pretty good! I’ve tried quiche before and it didn’t turn out as well. I think the big trick this time was cutting the broccoli really fine, and cooking it prior to putting the mixture all together. I used this recipe, with one change. The recipe calls for 1/2 cup of cheddar. I threw in a whole 2 cup bag. And I’m not going to apologize.
Quite A Yarn 
Cheese makes everything better.
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Yes, it does!
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Nothing wrong with a little extra cheese. I was introduced to a leek and ham quiche by some friends and it was wonderful. I should make again.
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That sounds delicious!
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It is.
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I love leeks – such a nice springy flavor š I will have to look for that recipe!
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After all, you live in the Cheese State. Your egg pie looks delicious.
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Yes I do! Thanks š
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š
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I’ve never heard it called Egg Pie before, here its always called quiche, does that make us posh? š Pastry gives me indigestion so I save it only for desserts rather than savoury. I’m sure it was tasty though.
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The egg pie name is from the 80’s. There was a joke book about real men not eating quiche, then a bunch of restaurants started calling it egg pie in response. My family just sort of held on to the joke š
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Looks yummy. There are some decent pre-made crusts on the market. If a crust is not your strong suit, or you are pressed for time, why not!
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It turned out OK! I agree – why not?
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Congratulations on the success and now I am craving quiche!
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Thank you!
Definitely – yummy stuff š
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More cheese is a good thing! š My issues with quiche is that they never seem to cook evenly. I think I need to use a premade crust next time, since that seems to be one of my issues with evenness.
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I do think the premade crust helped, especially because it was in one of those thin aluminum foil pans. I usually use a thicker ceramic one, and I think sometimes that causes problems with things cooking through.
And yes, more cheese always!
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Oh, that makes sense too. I usually use a thicker glass (or sometimes ceramic) pie plate, but I never really thought about how that would change the baking times.
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I have nothing scientific to back that up at all – it’s just my suspicion.
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I might have to look up some food science blogs and see if I can find any evidence to support it. (If I remember later, when I’m not in the middle of something else.)
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That is a great idea!
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