Brocolli mushroom quiche

Make this quiche in the rye/chick peas flour pie crust posted earlier on this post.


pie crust (see ingredients in the other post)

two cups brocolli small pieces

one medium onion

2-4 cloves garlic

a pinch of sea salt

black pepper

parsley (preferably fresh)

4 eggs

shredded mozzarella cheese

5-6 button, crimini or portabella mushrooms

half cup milk

Chop one medium onion in small bits, and 2-3 garlic cloves. Cut broccoli in medium pieces and slice mushrooms. Boil the broccoli and the onion in a little bit of water (water should not cover it completely), for about 5 minutes just so that it gets a bit softer but is still green and crunchy.  Strain well.

Have the pie crust baked half way.

At the bottom of the pie crust, add chopped garlic, shredded mozzarella cheese, and then the broccoli and onion on top. In a bowl, mix 4 eggs, black pepper, fresh parsley with some salt, olive oil and half cup milk . Pout slowly over the broccoli. Add more shredded cheese on top.

Bake for about 20 – 30 minutes, until teh top is lightly brown and crunchy and the inside cooked (try with a toothpick or a fork, the egg inside should not be liquid).

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Slice and serve warm, with a fresh summery salad.


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