Savory Quiche

(Y’all may have noticed that I’m doing more “blog” posts now! Don’t hold me to it, but I do hope to keep it up! I’ll be posting more essays soon too, once I’ve had a chance to do all the editing. (I know you all love them!😉)

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So, on to the piece de resistance … the quiche recipe! This recipe is sourced from The Milk Calendar cookbook recipes, which are ages old! It’s been my favorite breakfast ever since I can remember. Lately my younger brother and I have been making this non-stop!

This quiche is savory and, as a bonus, its actually healthy too! Perfect for every meal – at breakfast, serve it with fruit and sausage – at lunch, serve with greens or cauliflower – or at supper, serve with potatoes and corn!

And the best part? It’s easy!

Ingredients:

• 1 pie shell (see the Little Sweet Baker’s post here for the most amazing crust recipe you will ever make in your entire life! Using lard substitutes was always tedious and unsatisfying until I found this simple, fast, and incredibly flaky recipe! I could rant on for hours about it!)
• 1 tsp. mustard
• 1 cup chopped broccoli (or 1 cup whole spinach leaves)
• 1 cup grated cheese
• 3 eggs
• ½ tsp. pepper
• 1 tsp. salt
• 1 Tbsp. Dill
• ¼ tsp. Nutmeg
• a pinch of cayenne pepper (or two, or three, for those of y’all who like a lot of spice!)

Instructions:

• 1. Brush mustard over the bottom of the crust. Place broccoli and cheese in crust.
• 2. Whisk eggs, milk, dill, and spices in a bowl, then pour over the broccoli and cheese.
• 3. Bake at 350 degrees F. for 40 minutes, or until verrry lightly browned and firm.

And that’s it!

I really hope you enjoy making this recipe! (And I beg you to use the Sweet little Bakers’ recipe for the crust, which is just perfection!)

Until next time, I hope that all 200+ of you have amazingly wonderful day!

Makayla

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