I never grow tired of making quiche. There is something about the soft savory custard, tang of cheese, combined with a flaky crust and a mixture of veggies and sometimes meat or poultry that is comfort food for me...plus a chance to use up leftovers.
This time I made a chicken, mushroom and broccoli one. The chicken had been grilled...yay for using up leftovers. The mushrooms and broccoli were fresh and went well with the chicken and the tangy cheese I used, a semi-hard Spanish one, but I've forgotten the name.
The recipe is a typical one where I par-baked the crust, put the cheese and chicken on the bottom, then the broccoli florets (each cut in half first), then the custard using three eggs and 1 1/2 cups milk, salt, pepper and a touch of poultry seasoning and paprika. I pushed down on the broccoli to coat the florets with the custard, then put the mushrooms on top, evenly scattered. I did have to bake it about 40 minutes until the middle was just firming up.
If you want an actual recipe, it's close to THIS one, although I didn't use any onion or celery. Now that we are getting spring veggies, this is also good with asparagus pieces or spears instead of the broccoli.
Have fun with quiche making...as long as the proportions are the same you can truly play around and have a delicious quiche.
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