If you ever just want a simple dish with not much fuss it would be this one. The poor little old quiche…it never gets the full respect it deserves and yet most people enjoy it. This particular recipe I used monterey jack cheese with a bit of sharp cheddar and the flavor was so inoffensive. I will make a whole quiche and let it cool, slice into individual portions and freeze them; they thaw out nicely for a quick-lunch later. Enjoy!!
- 5 whole pasture raised eggs
- 1 cup heavy whipping cream
- 1-1/4 cup cooked broccoli
- 3 cup of freshly shredded cheese
- S& P to taste.
- Almond/Cashew Crust:
- 2 cups almond/cashew flour (blanched)
- 1 egg
- 2-1/2 TBS Butter-cold and diced
Preheat oven to 325 degrees
For the crust: in a bowl crack your egg and look for any shell and remove, whisk. Add flour, S&P and butter; cut your butter into the mixture and when combined and has a small crumbly texture grab your pie dish, or tart pan. I press the crust until even (it helps to use a measuring cup to help work the mixture into the edges. Cook in the oven for about 15 minutes. Meanwhile in another bowl crack and whisk the 5 eggs; add the remaining ingredients and thoroughly combine. When your crust is done pull out of oven and increase the temperature to 350 degrees. Add your egg mixture to the crust and place on top of a cookie sheet to help with any spills; bake for about 40 minutes or until a knife inserted into the center comes out clean. Let cool for about 10-15 minutes to help let the quiche set. Slice and enjoy! Again, if I have any leftovers I slice and put into individual containers and freeze~just make sure your quiche is completely cooled before putting into the freezer.