Welcome to my first food post from my newly remodeled farmhouse kitchen!
I was a food blogger for several years (as well as a chef, jewelry designer and photographer) but Array and Display completely took over my (our) lives and I had to drop my other creative outlets to focus on the one that pays the bills (I'm still in shock 2 years later!). Because we have to eat anyway, I thought I'd add recipes to the blog because it fits in with our "handcrafted life" theme and because, FOOD. Cooking is my main obsession.
Before we begin - if we've not met before, I invite you to read Our Story to get acquainted.
Now on to the food. This is an easy recipe that's great for a special breakfast (Mother's Day!) or for a simple one-dish dinner. You might notice this quiche has no crust and that is because I am gluten-free (and don't wanna be). Feel free to add a pie crust to the mix if you like. If you don't know what prosciutto is (an Italian, dry-cured ham) or where to find it, you can substitute bacon or ham, it's still delishy.
BROCCOLI, POTATO AND QUICHE RECIPE
Prep: 20 minutes Bake: 30 minutes
1 refrigerated pie crust (optional)
1 Tbsp extra virgin olive oil
16 oz potatoes, peeled and chopped (use frozen, thawed potatoes to save time)
2 cups chopped broccoli (fresh or frozen)
4 oz prosciutto, cooked crisp and drained (or use chopped cooked bacon or ham)
1 tsp chopped basil (dried or fresh)
1 tsp chopped parsley (dried or fresh)
1 Tbsp chopped chives (dried or fresh)
1/2 cup shredded Parmesan, divided
- If using the pie crust, cook according to package directions for a single (bottom) crust and let cool.
If not using the pie crust, pre-heat the oven to 375°F.
- In a medium skillet over medium heat, add the oil. Add the potatoes and broccoli and cook, stirring occasionally for about 10 minutes or until tender but not overcooked (mushy). Remove from pan and let cool (par-cooking the potatoes keeps them from being raw once the quiche is done and the same goes for the broccoli). You could microwave them if you absolutely must, but I don't recommend it.
- In a large mixing bowl, add the eggs and whisk until combined. Add the basil, parsley, chives and 1/4 cup Parmesan. Add the cooled potato mixture and stir carefully to combine.
- Pour mixture into prepared crust (if using) or a greased quiche pan or pie plate. Bake approximately 30 minutes or until the top is golden and bubbly and the eggs are set. Broiling for a couple of minutes after baking adds a nice crunchy texture to the top.
- Remove from oven, sprinkle with remaining 1/4 Parmesan and let stand 5 minutes before serving.