Dinner the other night was simple one - Broccoli and Feta Quiche with a Salad. Every time I look up a recipe for a quiche the recipe insists you use whole milk, I never do, I used 1 % for this quiche and you couldn't tell (even Hubby didn't notice.) Enjoy!
What you need:
1 frozen pie crust
2 tsp olive oil
1 large onion, chopped
1 small -med green pepper, chopped
1/2 lb broccoli (about 1/2 a bunch), I chopped and steamed it for just a few minutes beforehand.
1/2 -3/4 cup flat leaf parsley, chopped
4 large eggs
3/4 cup sour cream
1/2 cup milk
4 oz crumbled feta
What you do:
Follow the directions on your pie crust for precooking it (usually this means pierce some holes in it and cook it at 425 for about 12 minutes.)
Reduce oven to 375.
Meanwhile, heat oil in a large skillet and saute the onion and green pepper along with 1/4 tsp salt and 1/4 tsp pepper. Saute until tender. Stir in the parsley and remove from heat. In a large bowl, whisk together your eggs, sour cream, milk and season with salt and pepper - add nutmeg. Gently stir in the feta.
Add the broccoli to the crust and then pour the egg mixture over the broccoli.
Bake until the quiche sets about 35 minutes. Let rest a few minutes before serving.