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 email@example.com. 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
- Mix eggs, evaporated milk, regular milk, pepper and cayenne.
- Place pastry crusts in two 9-inch round pie dishes.
- Place onions, broccoli, and cheese into pastry dishes.
- In separate bowl, mix eggs, evaporated milk, salt, papper sugar, and cayenne pepper.
- Pour mixture over vegetables and cheese into pie dish.
- Sprinkle mixture with cayenne pepper before baking.
- Bake for 15 minutes @ 425 degrees then bake for 30 minutes @ 325 degrees
- Let sit for 15 minutes before serving.
Have a recipe you’d like to share? Email it to firstname.lastname@example.org. 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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