Sausage and Broccoli Quiche and a tip!

I love to make a quiche when I need to use up leftovers. This time I had a lot of broccoli I needed to use. A quiche is so versatile because you can use lots of different meats, vegetables, and cheeses, or you can even make a cheese quiche. Think pizza! The possibilities are endless!


Sausage and Broccoli Quiche

Crust

1 cup flour
1/2 cup butter
2-3 tablespoons water

Quiche Filling

1 lb pork sausage
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 cup broccoli, steamed and chopped
2 cups milk, I use powdered milk and I doubled the powder(2/3 cup powder to 2 cups water)
4 eggs
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon each, salt and pepper
2 cups cheddar cheese, grated

Crust-

Cut butter into flour in a mixing bowl. Sprinkle water over, start with 1-2 tablespoons, you might not need it all, and mix just until it forms a ball. I used a cheesecake pan, un-greased and I pressed the dough into it and up the sides. I got a little sticky so I put a little olive oil on my hands, then I used a the back of a wooden spoon dipped in flour to work it up the sides.



Filling-

Brown the sausage, drain and add the onion and green pepper and cook for a few minutes. Pour into crust, top with broccoli. In a bowl beat the eggs, add the milk and seasoning. Pour over the meat and broccoli mixture. Sprinkle with the cheese. Bake at 425 degrees for 15 minutes, then reduce it to 300 degrees and bake for 25 more minutes, or until a knife inserted into the middle comes out clean. Cool for 10 minutes or so before serving.





Here's a little tip!

I like to use cast iron skillets when I cook, they are so easy to clean. Don't use soap, just scrub off and rinse and wipe with a damp rag. I like to do it right away after using, then I put it back on the warm burner so that it dries faster. They stay nice and seasoned that way.