By Laura Edwins, Contributor
From the Sweet Magnolias Cookbook, by novelist Sherryl Woods and Teddi Wohlford
2 cups milk
4 large eggs, beaten
3/4 cup biscuit baking mix (such as Bisquick)
4 tablespoons butter, softened
1/2 teaspoon freshly ground black pepper
2 cups chopped, steamed crisp-tender broccoli
1 cup canned French-fried onions (optional, see instructions)
1 cup grated Parmesan cheese
1 cup grated Swiss cheese
1 cup grated cheddar cheese
1. Preheat oven to 375 degrees F.
2. Grease a 10-inch quiche pan (or tart pan or deep pie pan)
3. In a large mixing bowl using an electric mixer on low speed, blend together the first five ingredients.
4. Stir in broccoli, French-fried onions, and the three grated cheeses. Transfer mixture to the prepared quiche pan. (Note: The French-fried onions struck me as a little too green-bean Christmas casserole-y, so I opted for about 1/2 a small onion, diced.)
5. Place in the center of the oven. Bake 45-50 minutes, until center is set and top is golden brown. (Note: My quiche baked for less time than the recipe called for, about 40 minutes. It rose a lot as it baked, but deflated a bit as it cooled.)
6. Remove from oven, let stand 5 minutes before serving.
To prep the quiche ahead of time, I cooked the broccoli, chopped the onion, and measured out the cheeses. The next morning I made the egg and milk mixture quickly, and was ready to go.
