This morning I decided to whip up a Broccoli and Onion Quiche for my lunch. Since this is my 10,520th day working from home (or at least it feels like it!), thanks to the Covid-19 pandemic, being able to make a fresh hot lunch is one of the few perks!

In my mind, I scoured my refrigerator and pantry to come up with a fulfilling lunch idea…. I had a store brought pie crust, eggs, half & half, whole milk, Pecorino Romano cheese, fresh broccoli (from my coop that I cooked the night before), half of a yellow onion and a full spice cabinet… Broccoli and Onion Quiche it is!

Ingredients:

• Store brought pie crust
• 4 large eggs, beaten
• 1/2 c half & half
• 1/2 c whole milk
• 1 c fresh grated Pecorino Romano cheese
• 1/2 c fresh cooked broccoli (don’t overcook!)
• 1/2 of a small yellow onion, sauteed in butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 tsp fresh grated nutmeg

Directions:

Line your pie dish with the store bought crust. Decorate the edge as you wish. *Dock the bottom of the crust with a fork and line the crust with parchment paper and pie weights or beans. **Blind bake at 350 for 15 minutes.

While the crust is blind baking, assemble your quiche mixture. Mix the eggs, half & half and milk together untill well blended. Add the spices, whisk to incorporate. Mix in the cooked broccoli, sauteed onions and grated Pecorino Romano cheese.

Take the pie crust out of the oven, carefully remove the parchment and pie weights then add the quiche mixture.

Bake for 40- 50 minutes, until the quiche is a nice golden brown!

You can easily reheat this in the microwave for a few minutes as it doesn’t alter the taste! One quiche for lunch on Monday makes for several hearty breakfasts throughout the week!!

*Docking is when you poke holes in the crust with a fork so it doesn’t puff up during a blind bake.

**Blind baking is when you prebake your pie crust before the filling goes in. This ensures the bottom will be fully cooked.

Have a great week, friends!

Rachel