Broccoli and Cheddar Quiche

I lasted a couple weeks, but it's a bit much to photograph everything since it takes my computer an eternity to upload the photos. But I did make dinner last night and thought it was quite good if I do say so myself: broccoli and cheddar quiche and pan fried sweet potatoes with some greens on the side.



Broccoli and Cheddar Quiche
Adapted from Diana Rattray's recipe on southernfood.about.com

• 1 9-inch pie shell
• 1 (10 oz) package frozen chopped broccoli, about 1 1/2 cups
• 1 cup milk
• 3 eggs, beaten
• 2 tablespoons margarine, melted
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 to 1 tsp pepper
• 1 cup shredded cheddar cheese, divided

Preparation:

Preheat oven to 375 degrees. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool. Cook broccoli until tender; drain well. Combine milk, eggs, margarine, flour, salt, pepper and 3/4 cup cheese; whisk until well blended. Sprinkle remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms on cheese. Pour milk and egg mixture over all. Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.

For the sweet potatoes, I sliced one sweet potato about 1/8" thick then just tossed the pieces into a sauté pan with some butter and olive oil on medium heat until soft and slightly browned. I think Mike and I were both pretty pleased with them, and they probably took about 20 minutes to make so now I know hot to quickly cook sweet potatoes.