1 head of broccoli florets
2 9-inch deep dish piecrusts
1 1/ 2 cup Durkee French Fried onions
1 cup milk
1 cup half and half
8 extra large eggs
2 cups shredded cheddar cheese
1 tablespoon margarine, softened
1. Oven 425 degrees. Punch fork holes on bottom and sides of piecrusts. Bake 10 minutes. Take out piecrusts and set aside to cool.
2. Spread softened or melted margarine in the bottom of the piecrusts with pastry brush.
3. Cut broccoli up into bite size pieces. Steam broccoli florets. Place broccoli on paper towel after steaming. In a large bowl, place broccoli florets, French fried onions and 1 cup of shredded cheddar cheese. Toss and mix together. Split the broccoli mixture between the two piecrusts evenly.
4. In a separate bowl, beat eggs with milk. Pour mixture over broccoli mixture in piecrusts. Sprinkle 1/ 2 cup of shredded cheddar cheese on top of each quiche.
5. Pour 1/2 cup of half and half evenly over the cheddar cheese on each quiche.
6. Bake for 15 minutes. Turn oven to 325 degrees and continue cooking for 35-45 minutes longer.
7. Let stand 15 minutes before slicing. Serve immediately.
8. ENJOY – Quiche and Brunch go together like icing on a cake!
Every Sunday I cook. Sunday left overs are perfect for work week lunches. My daughter, Mia, and I bring our lunch to work a majority of the time. Every office now-a-days has a refrigerator, microwave, coffee pot, etc. Some even have mini kitchens available for employees to encourage brown bagging lunches. When employees bring lunch, they usually eat at their desks which means less time away from the office.
Quiche of any kind is Mia’s favorite choice for brown bagged lunch. I never make one quiche at a time. I prepare two. One can be frozen or used for lunch for work. Salads also make great lunches. My Sunday dinner will always have a huge salad. Leftover chicken or steak cubed and added to a salad makes for a heartier lunch. Throw in some leftover steamed asparagus or broccoli and it is almost a complete meal.
Sunday dinner is really all about what are we bringing to lunch on Monday and Tuesday. There is nothing better on a Monday morning, rushing for work, knowing that your lunch is packed and ready to go!