The Cookbook Experiment: Broccoli Quiche

Tonight my lovely daughter was the cook! Paulina is my youngest girl and she is quite amazing. Her baked goods are just to die for! She decided to tackle dinner tonight for me. I got to stay out of the kitchen (and that does not happen very often!).

The recipe that she picked is one from an amazing woman at church who is known far and wide for her cooking. She makes a chicken salad and a homemade pimento cheese that is so amazing. Ms. Stella Smith is a wonder woman. Paulina and I are anxious to try ALL of Ms. Stella's recipes.

Tonight's recipe was Broccoli Quiche. It is a vegetarian dish that once again includes broccoli. We seem to be on a streak of making things with broccoli. It is one of my son's Nick favorite vegetables.

Broccoli Quiche by Stella Smith

(1) box frozen broccoli, thawed (we used a bag, I don't think I have seen frozen vegetables in a box in a long time)
(1/2) cup onion, chopped
(1/2)  cup green pepper, chopped
(1) cup of cheddar cheese, grated (get the good stuff...yes, I am a cheese snob)
(1 1/2) cups of milk (we used whole milk, it is all we keep in the house)
(3/4) cup of Bisquick mix
(3) eggs
(1) teaspoon of salt
(1/4) teaspoon of pepper

Grease 10" pie plate and mix broccoli, green peppers, onion and cheese in the dish. In a separate dish mix the remaining ingredients; beat one minute then pour over ingredients in pie dish. Run a for through the dish to mix everything together slightly, sprinkle a little cheddar cheese on top and bake at 400 degrees for 35 to 40 minutes. The right size pan is important. Adjusting the cooking time will be required if a smaller and/or larger pan is used. Make sure to cook it until it is set but don't overdo it.

This was DELICIOUS!!! The only take-aways from preparing this recipe for me is that I would have chopped the broccoli up smaller than it was in the package. Be sure to use the exact amount of green pepper as it adds a strong flavor. I think I would have liked more onion in it.

We are very happy to have tried this recipe and I am sure we will make it again. Thanks Ms. Stella!