Stove-top broccoli and mushroom quiche

Step by Step

Step 1

Remove broccoli heads and break or cut into small florets. Save stems for another used. In saucepan of rapidly boiling lightly salted water, cook florets until just tender, about 2 minutes. Drain thoroughly; set aside.

Step 2

In bowl, whisk together eggs and ricotta until blended. Whisk in Parmesan cheese, flour, pepper and nutmeg. Stir in milk until smooth. Set aside.

Step 3

Cover wooden handle of nonstick 10-inch (25 cm) oven-proof skillet with foil. Add oil and heat, swirling pan to coat sides. Cover bottom and partly up sides of pan with potatoes, overlapping slices. Cook 4 minutes over medium heat or until undersides of potatoes are becoming golden.

Step 4

Place broccoli and mushrooms over potatoes; gently pour in ricotta filling. Cover and cook for 12 to 15 minutes or until edge is set. Sprinkle with Cheddar cheese; broil for about 3 minutes or until cheese is melted and filling is set. Cool 10 minutes before cutting into wedges.

Ingredient

Milk

75 ml 2.63 fl. ozs
Vegetable oil

15 ml 0.52 fl. ozs
All-purpose flour

25 ml 0.88 fl. ozs
S

3 egg 3 egg
Freshly grated parmesan cheese

0.5 ml 125 ml
Shredded cheddar cheese

0.5 ml 125 ml
Ontario broccoli (about 3/4 lb/375 g total)

2 stalks 2 stalks
Crushed dried green peppercorns

0.25 ml 1 ml
(0.5 ml) each black pepper and nutmeg

0.12 tsp 0.12 tsp
Very thinly sliced parboiled ontario potatoes (about 2 medium)

2 ml 500 ml

Stove-top broccoli and mushroom quiche

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Strawberry cornmeal muffins

Whipped ricotta & berries bagel

Sheet pan egg-in-a-hole