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 350ยบ
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,
