Quiche Marine

QUICHE MARINE

1 9-inch pie crust dough

1 tbsp. butter

3 medium onions, chopped

2 cups fresh broccoli florets

1 tbsp. minced garlic

5 eggs

¾ cup garden vegetable cream cheese

4 slices deli ham, chopped

2-3 tbsp. canned mushrooms

¾ cup shredded cheddar cheese

¾ cup shredded mozzarella cheese

1 tbsp. shredded parmesan cheese

1 tsp. Italian seasoning

Cook onions in butter 5-6 minutes or until softened, stirring frequently.  Add broccoli and reduce heat; cook 5 minutes longer until crisp-tender. Add garlic; cook and stir one minute. Remove from heat; cool. Beat eggs in medium bowl until blended; add cream cheese and beat until smooth. Stir in remaining ingredients. Pour into pie crust. Bake 350º 45-50 minutes or until puffed on edges and knife inserted in center comes out clean.  Let stand 10 minutes before serving. Serve with sour cream and dill.

FOOD FOR THOUGHT:

Quiche Marine was hubby’s idea.  It came about from improvising.  I was out of ingredients for a basic quiche so Tall Cool ☺ne took what was available in the refrigerator and said “here, use this”.  I threw it together and turns out to be one of the best quiches I’ve ever made.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,