Encouraged by the wonderful recipe, Broccoli Mushroom Cheddar Quiche published by Cooking With A Wallflower last month, i pulled together what ingredients I had and then tweaked it a bit to meet our tastes, discovering along the way that despite adoring black olives, i did not like them in my recipe! Unfortunately, I did not have mushrooms and i think that those will be much preferred. BUT, here’s my recipe for today – easily tweakable for your own tastes.
Broccoli Cheddar Quiche
- 1 cup coconut flour
- 2 cups almond flour (i grind almonds)
- 1/2 cup sesame flour (i grind sesame seeds)
- 1 cup shredded provolone
- 1 1/2 teaspoons Real or kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons ground oregano
- 2 large eggs
- 1/2 cup melted beef fat (grassfed beef bones) (olive oil or melted butter will work)
Mix it all together with a fork and press mixture into a buttered 9-inch pie dish. Cook in a 350°F oven for 12 minutes.
Pie filling Yummies
- 1 cup cooked and crumbled home made beef sausage
- 2 cups broccoli florets (rinsed and patted dry)
- 2 or 3 dientes garlic, peeled and chopped
- 1/2 cup sliced black olives
- 4 large eggs
- 1 cup real milk
- 1 cup monterey jack cheese
- 1/2 cup cheddar cheese
Crumble and cook your homemade beef sausage in a saucepan with a lid. Once it’s done, remove with a slotted spoon leaving the drippings in the pan and add slice garlic. Saute those for a couple minutes, then add sliced olives and broccoli florets. Cover and let simmer just to steam the broccoli a bit. Don’t cook it until it gets soggy.
Mix the sausage back into the broccoli, etc. Pour off any excess moisture, but i didn’t have any. Dump the lot into your cooked pie shell. Spread the 1 cup of Monterey Jack cheese kind of over the top and mix in a bit maybe. Then whisk together the milk and eggs. Pour that over all the mixture, then top with the 1/2 cup Cheddar cheese.
Bake in a 350°F oven for 45 minutes. I stuck a toothpick in the middle right at 45 minutes and it was spot on perfect done. Let it stand maybe 15 minutes before slicing into 6-8 pieces. Serve warm.
Now, here’s an important note about the crust. Unless you want an extra thick crust, you’ll find that you have about 1/3 of it left over. Not wanting any to waste, i went ahead and buttered the end of this stone baking pan and spread it out and cooked it along with the quiche, but it’s only going to need cooking about 20 minutes! This makes really tasty crackers.