Page 372 - Family cookbook v30_Neat

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Earlene Davison Giglierano

Broccoli Mushroom Quiche

This is a crustless quiche for a lovely gluten free brunch, but feel free to use crust if you want!
Serves 6

2 tablespoons sunflower oil

1 cup chopped onion

1 teaspoon dried leaf thyme

1 teaspoon basil

2 cups chopped broccoli, stems and florets

2 cups sliced mushrooms

1/4 teaspoon salt

3 eggs

3/4 cup sour cream

2‐1/2 cups grated cheddar cheese

1/2 cup grated white cheese (jack, Swiss, and provolone are good)

1/4 teaspoon salt

Dash of black pepper

1. Preheat oven to 375 degrees.

2. Heat the oil in a 10 inch fry pan and sauté the onions, thyme, basil and broccoli

over medium heat. After 5 minutes, add mushrooms and salt. Sauté until just
tender. Remove from heat and drain any excess juices from the vegetables.

3. Spray the quiche pan or deep dish pie pan. (10 inches)

4. In a bowl, beat eggs. Add sour cream, salt and pepper.

5. Mix cheeses with the vegetables.

6. Place veggie cheese mixture in the quiche pan and top with the egg mixture.

7. Bake 40 to 45 minutes until golden and puffy. Let set for 10 minutes before

cutting.