Many years ago, long before the internet when cooks cut out recipes from magazines and put them in recipe boxes, I saved a recipe for Quiche. Even though I don’t have the paper clipping, I’ve been making a version of this Quiche for many years. The secret to a creamy and rich Quiche is in using fewer eggs and more cream. There are so many tasty ways to make quiche. Here is the one I made today.

Broccoli and Cheese Quiche



  • 1 1/2 cup whipping cream
  • 2 Large Eggs
  • 1 cup finely shredded parmesan cheese
  • 1 large head of broccoli (use only head not stalks) chopped
  • 4 green onions sliced
  • 1 tsp tarragon
  • salt & pepper to taste
  • 1 frozen deep dish pie shell

Preheat oven to 325 degrees and bake pie shell for 5 minutes. Remove pie shell. Whip eggs and cream together, add tarragon, salt and pepper. Chop broccoli and steam for 5 minutes. Slice onions. Mix broccoli and onions together and layer on the bottom of the pie shell. Cover with the parmesan cheese. Pour egg and cream over to fill the pie crust. Bake for 1 hour at 325.


Broccoli Quiche


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