Broccoli and Cheese Quiche (Paleo + Dairy)
Posted on | March 19, 2009 | No Comments
Posting another recipe today, but my regular tirades on my usual subjects should resume soon. In the meanwhile I keep coming across other things I want to share. For those of you who are really strict about it this one is not Paleo because of the inclusion of the cheese and milk. However it is really good, arguably healthy, and pretty straight forward to make.
Ingredients:
1 tsp olive oil,
1 cup chopped onion,
1 small minced garlic clove,
2 tbsp chopped basil leaves or 2 tsps dried basil leaves,
1/2 tsp black pepper,
2 cups small broccoli florets,
2 tbsp water – (if using fresh broccoli, if you use frozen broccoli don’t add any water.),
a handful of whole collard green leaves,
3/4 C grated Parmesan cheese, divided (we always use shredded Parm),
5 eggs,
1/2 cup milk,
1 medium tomato, cut into thin slices (I used a regular tomato and it was good, but might try Romas)
Directions:
- Preheat oven to 350.
- Heat medium nonstick skillet over medium heat; add oil.
- Add onions and cook until translucent, about 4 minutes, stirring frequently. Add garlic, basil and black pepper; cook 1 minute, stirring constantly. Remove from heat and set aside to cool slightly.
- Combine broccoli and water in microwave-safe bowl. Cover bowl and microwave on high 2-1/2 minutes, or until crisp-tender. Drain well and transfer broccoli to pan lined with collard greens. Sprinkle 1/2 cup Parmesan evenly over broccoli.
- Combine eggs and milk; whisk until well blended. Stir in onion mixture. Pour over broccoli. Arrange tomato slices in single layer on top. Sprinkle with remaining 1/4 cup cheese.
- Bake 40 minutes, or until crust is golden and knife inserted in the center comes out clean.
As with all the recipes I post, I should point out that I’m not claiming any originality or ownership over this. Someone sent it to me – and it is almost certainly an adaptation of a recipe she found somewhere else. If anyone decides to give this a try let me know how it comes out.
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