As I was planning our spread for the week, this recipe was the result of what I found stashed in the fridge. I love purging the fridge to use things up, and to do that in a delicious way is an added bonus!
We strive to eat at least two vegetarian meals a week, and quiche is one of our favorites to foot that bill. It comes together quickly, and when served alongside a nice salad, you’re all set for a light supper. The name of this dish might sound fancy, but trust me: it’s a breeze to prepare.
Caramelized Onion and Broccoli Quiche with Gruyere
1 medium onion, sliced into 1/4″ half moons
1 tablespoon butter
Florets from 1 small head broccoli, finely chopped
3 large eggs, lightly beaten
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
4 ounces gruyere, grated (about 1 cup)
Salt and pepper, to taste
1 refrigerated pie crust
Melt butter in skillet over medium heat. Add onions, and season with salt and pepper. Saute until onions are a deep golden brown, stirring occasionally, about 30 minutes. Add broccoli and saute about 3 minutes more. Set aside.
Meanwhile, in a medium bowl, stir together eggs and next 4 ingredients. Season with salt and pepper to taste.
In the bottom of your unbaked pie crust, place the onion/broccoli mixture. (Before doing this, I always place the pie plate on a foil-lined pan to avoid any overflow messes during the next step and while in the oven.) Carefully pour the egg mixture into the pie shell over the onion mixture. (Depending on the size of the onion and head of broccoli used, you might have some egg mixture left over.) Bake at 350 for 55 minutes, or until a knife inserted in the center comes out clean.