Ham And Broccoli Quiche

With cheddar cheese and evaporated milk.

From the box of L.R. from Winston-Salem, North Carolina.

Ham-Broccoli Quiche

two 9″ or 10″ pie shells
3 eggs or 3/4 c. egg substitute
Pint of milk or small can of evaporated milk
1 small onion, minced
1/3 to 1/2 stick margarine
1-1/2 to 2 cups cubed ham
1-1/2 to 2 cups cooked broccoli
1 cup or more grated cheddar cheese
1 Tbsp. flour

This will make two 9″ or 10″ quiches.

Saute small, finely chopped onion in 1/3 to 1/2 stick margarine.

3 eggs (use “Scrambles” egg substitute)
Add pint of milk–this has small can of PET evaporated milk in it
Onions and margarine
1-1/2 to 2 cups cubed ham

Cook 1-1/2 to 2 cups broccoli.

Place first 3/4 to 1 cup of cooked broccoli (cut into very small sections) depending on how large pie plate is on bottom of pie plate. Pour over half of liquid (I pour it into large measure cup to know how much I have).

Sprinkle 1 cup or more of grated cheese (I use sharp cheddar) and bake until crust is brown. Simple!

Remember 1 Tbsp. of flour on bottom of crust–pimento for color.

From the kitchen of: Louise

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