Spinach, Broccoli, and Cheese Quiche

It is fabled that quiche is one of the ultimate "clean-out-the-fridge" meals, but mine almost exclusively features spinach and onion. When I don't have enough spinach, I add broccoli. Turns out, the spinach-broccoli-cheese combo is an absolute godsend. Put it in a flaky pie crust, and you can see why I love breakfast food so much!

Spinach, Broccoli, and Cheese Quiche

What you'll need

- 1/2 diced onion

- A few handfuls of spinach

- 1/4 cup of diced broccoli

- 1/2 cup of grated cheddar cheese

- 3 eggs

- 1 cup of milk

- 1 pie crust (9")

Ingredients for quiche

How to make it

1. Preheat the oven to 375.

2. Saute your vegetables just until the onion is translucent, the spinach has wilted, and the broccoli is tender.

3. Spread the vegetable mixture in the pie crust to even it out. Spread the grated cheese over the top of the vegetable mixture.

4. In a separate bowl, mix the eggs and the milk together. Then, pour the egg mixture over top of the vegetables and cheese.

5. Bake for 40-50 minutes, until the eggs are solid and the quiche has browned on the top. 

Serves 3-4.

Note: Frozen pie crusts tend to come in packages of 2, and pie crust recipes are usually designed to make two crusts. This recipe is for one pie crust only, but I always double my quiche recipe so I can have leftovers. It keeps in the fridge for a few days and is still delicious the second day!

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Quiche recipe adapted from Raab, E. The Clueless Vegetarian: A Cookbook for the Aspiring Vegetarian. Richmond Hill, ON: Firefly Books Ltd.

Pie crust recipe can be found in Diver, Elizabeth (Ed.). (2001). The all new Purity Cook Book: A Complete Book of Canadian Cooking. Vancouver, BC: Whitecap Books.