After making the ruffle cake I had 8 egg yolks leftover and couldn't bring myself to waste them. Having not yet mastered the art making of custard, I decided to just whip up a quick quiche. I love having a quiche in the fridge, it makes such a quick and nourishing breakfast or lunch. Quiche possibilities are endless! Also a great way to use up any leftover veggies from the night before!
What you'll need:
- 8 egg yolks
- 4 whole eggs
- 2/3 c. milk
- 2 c. broccoli, roughly chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 c. shredded cheddar cheese
- salt & pepper
- 1 TBSP butter or oil for sautéing
1. Preheat oven to 350* & grease your pie pan.
2. Sautee onions and garlic in butter over medium heat for about 3 min.
3. Sprinkle with salt and pepper and add broccoli.
4. Sautee for another 5 min stirring occasionally.
5. Pour broccoli, onions & garlic into greased pie pan and top with most of your cheddar cheese.
6. Whisk your eggs, egg yolks and milk in a bowl & season with salt and pepper.
7. Pour egg mixture into pie pan and top with remaining cheese.
8. Bake for 30 min or until center is fully set.
9. Let cool 10 min before serving.
Enjoy!
xxSamantha
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