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Spring Broccoli Quiche

This is a treat when the new broccoli starts coming in.  Bill planted a variety this year that has small heads, but once they are picked, the plants keep producing smaller shoots all summer long.  Delicious!!

4 small heads of young broccoli, freshly picked from the garden
   chopped and cooked al dente (should make about 3 cups)
2 cups shredded cheese (Cheddar or Colby or Monterey Jack)
2 tablespoons flour
2 eggs
1 small onion, chopped
1 tomato, chopped 
1 cup milk
Salt and pepper to taste
6-7 basil leaves, chopped 
One pie crust                          broccoli quiche     
Soak broccoli in salt water for one hour to remove any tiny critters from the garden; rinse well and chop into small pieces, separating the tops from the stems.  In boiling water, cook stems for 2-3 minutes and then add tops and cook for 1-2 more minutes; drain and set aside.  Butter a pie pan and put the pie dough in place (store bought refrigerated pie dough can be used).  In a mixing bowl, mix the cheese with the flour, coating the cheese evenly.  Add the eggs and beat well.  Add the milk and stir thoroughly.  Add the chopped onion and tomato and mix well; then, add the basil and salt and pepper to taste; mix well.  Add the broccoli and mix thoroughly, coating the broccoli evenly with cheese mixture.  Pour into pie pan and smooth out.  Bake at 350 degrees for  45-55 minutes.  Let stand for 5 minutes before cutting.  Serve.


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