This Broccoli, Leek, and Mozzarella Quiche is really easy because it doesn’t have a crust. And, to be honest, I think the crust just gets in the way of the flavor to begin with.
If your husband or boyfriend says something about real men not eating quiche, just call it egg casserole.
The original recipe had ham rather than broccoli. But, since I don’t eat ham, and I wanted a little more veggies in my day, I substituted in the broccoli. Also, after I started making the quiche, I remembered that I had leeks in the ‘fridge. So, I exchanged the onions for leeks. Feel free to play around with the quiche and add what your family likes.
I make my own bread crumbs out of the heels of loaves of bread, either homemade or store-bought. When all that’s left in the bag is the heels, or if I think we are done eating the loaf, I’ll throw the bag in the freezer. Then, when the bags start to get unruly in there, I’ll toast up the bread and pulse it in the food processor. Good quality, mixed bread crumbs. And, it saves me from having to throw away those bread heels.
Broccoli, Leek, and Mozzarella Quiche Recipe
Broccoli, Leek, and Mozzarella Quiche
- 1 1/2 tablespoons bread crumbs
- 1 cup leeks white and light green parts, chopped
- 1 cup broccoli florets chopped
- 1 tablespoon unsalted butter
- 8- ounces mozzarella shredded
- 4 large organic eggs
- 2 cups whole milk
- 1/2 teaspoon pepper
- Preheat oven to 425°F with rack in middle. Butter 10-inch glass pie plate, then sprinkle with bread crumbs.
- Lightly steam broccoli in the microwave or in a small amount of water on the stove-top. Heat a saucepan over medium-high heat, and melt butter. Cook leeks until softened and starting to brown, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
- Whisk together eggs, milk, and pepper, and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly. Cut into wedges to serve. Enjoy!
- Can be served hot, at room temperature, or cold from the fridge.
Adapted from Gourmet