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Community Cookbook featured recipe: Matt’s Mommy’s Quiche

on November 23, 2010

This cheesy quiche is the third in our featured recipe series this week and we want to keep this going. Take a minute to jot down your favorite Thanksgiving recipe and send it our way!

Email Subject: RECIPE. Include your full name, a way to contact you and a few words about where the recipe came from. (No fair sending back a newly adopted on from this series – though we hope you will find some new favorites!)

This recipe comes to us by way of our own Teresa Chin. She cribbed it from a college roommate and now her family makes it every Thanksgiving! The ingredient list below is enough to make two quiches, so it’s perfect for a crowd.

Matt’s Mommy’s Yummy Quiche


  • 2 pastry crusts
  • 1 1/2 onions, fried in butter (enough to comfortably cover the bottom of each pan)
  • 2 small bunches of chopped up, uncooked broccoli
  • About 14 ounces grated cheddar medium or sharp cheese (to taste)
  • 4 XL eggs
  • 2 cans evaporated milk (not nonfat or lowfat)
  • 1/2 cup ‘regular,’ nonfat or whole milk (no soy milk)
  • 1/2 tsp pepper, sugar and salt
  • 1/4 tsp cayenne pepper


  1. Mix eggs, evaporated milk, regular milk, pepper and cayenne.
  2. Place pastry crusts in two 9-inch round pie dishes.
  3. Place onions, broccoli, and cheese into pastry dishes.
  4. In separate bowl, mix eggs, evaporated milk, salt, papper sugar, and cayenne pepper.
  5. Pour mixture over vegetables and cheese into pie dish.
  6. Sprinkle mixture with cayenne pepper before baking.
  7. Bake for 15 minutes @ 425 degrees then bake for 30 minutes @ 325 degrees
  8. Let sit for 15 minutes before serving.

Have a recipe you’d like to share? Email it to Subject: RECIPE. Include your full name, a way to contact you and a few words about where the recipe came from.

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