I’ve been asked for the recipe by quite a few people. So, here you go.
I need to say that I didn’t measure a darn thing for this, besides the milk. But, I was raised with a whisk in my hand and I get pretty spot on with estimations. The beauty of this recipe is that you can add or substitute any of the vegetables. If you’re not a fan of broccoli, try bell peppers, spinach, onions, brussels sprouts, mushrooms, etc. The point is to pack in the nutrients.
2.5 oz Plain Greek Yogurt (I use Ooikos, which I buy in 5.3 oz containers. For this, I used half of a container.)
1/4 C Milk (must use cow’s milk, not almond or soy, or else the proteins won’t set correctly and yours will turn out watery, I buy low fat, organic, lactose free.)
1 1/2 C Shredded Cheddar Cheese (I use Cabot Sharp Cheddar, lactose and growth hormone free, and made locally) Separate into 1 C and 1/2 C
About 2 C Steamed Broccoli- Chopped
1 C cooked Canadian Bacon, chopped (Personally, I could go without meat, but I have to keep my meat-eating husband happy and interested in the healthy food, so I make small concessions.)
1 Large clove of garlic, minced ( I used 2, but I LOVE LOVE LOVE garlic. It is nature’s antibiotic, after all, and full of antioxidants. Great for heart health.)
Whisk yogurt into milk (Let yogurt come to room temperature on the counter as you prepare the rest of the ingredients and stir before using and it’ll be much easier to combine) Then whisk in the 4 eggs until combined and frothy. Add in 1 C of cheddar cheese.
Grease a pie pan well (I use EVOO and rub it on with a piece of paper towel) and layer in broccoli and canadian bacon. Pour egg mixture over ingredients in pan, it will spread, but use a spoon to help it even out if you wish. Top with remaining 1/2 C cheese and season with salt and pepper.
Bake at 350 for about 25-30 minutes, until brown as you see. Watch for hot spots in your oven, and turn if it is not browning evenly. It is done when a knife inserted in the middle comes out clean.
I actually started this at 375 for about 20 minutes, then turned off my oven and went to the gym, leaving this in there. It was fully cooked when we got home, and I heated it up at 350 for about 10 min.
One more thing that I want to say is make sure to cook the broccoli and canadian bacon well, to remove much of the moisture before making the quiche, because too much moisture in the veggies and the quiche won’t set properly.