A crust. This can be either of:
Rinse the broccoli
Peel and cut off the ends of the stems.
Cut the broccoli into pieces about 1 inch (2 1/2 cm) across.
Place a steamer basket in a pot and add enough water to reach the bottom of the basket.
Put the cut broccoli in the steamer basket. Make sure you add the water first, or you won't be able to see how much to add.
Put the lid on the pot and put it on the stove on maximum heat.
When the water boils, turn the heat down to medium low.
When the broccoli is soft enough that you can easily sticka fork into it, it is done. This is easiest for peeled stem peices of where the broccoli has been cut.
Drain the water.
You will have to start with about 4 cups because it shrinks a little bit as it cooks.
Cook this exactly like broccoli.
Heat these in the microwave until they are no longer frozen.
Some vegetables that work well are carrots, peas, corn, string beans, broccoli, and cauliflower.
Chop the vegetables into pieces about 1 cm (1/2 inch) across if needed.
Cook the vegetables in the microwave until they are soft enough to not crunch when you bite them.
Some vegetables that work well are carrots, celery, bell peppers.
In my experiance, these do not turn out as well as the frozen ones, but that could be due to the kind of vegetable I normally use.
These are technically not a vegetable (because fungi aren't plants), but they work well, taste good, and are healthy.
Open the can and drain the water.
any 4 of basil, parsley, sage, rosmary, thyme
Mix together with a wisk or a handblender. Do this when you are ready to assemble the quiche. If you do it before, some of the spices make settle to the bottom of the bowl.
Arrange the vegetables on the crust. They should fill it to about the top.
Pour the custard over the vegetables.
Place in a cold over and bake at 375°F (190°C) for 40-50 minutes. It is done when the top has brown patches and it doesn't jiggle when you shake it.
Allow 5 minutes to cool.
Cut into slices like a pie. 8 is a good size and easy.
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