Broccoli and Parmesan Cheese Quiche

 

9-inch deep dish frozen pie shell 

1 tablespoon extra virgin olive oil 

1 medium onion, diced

2 cups broccoli florets, sliced into small bite-sized pieces (make sure they are small pieces) 

5 large eggs 

3/4 cup milk 

3/4 cup grated parmesan cheese 

Salt and pepper to taste

Preheat oven to 400°F. Cook the pie shell for around 11-14 minutes until slightly golden (or follow instructions on the package for the specific brand of pie shell you have purchased). Take pie shell out of the oven and let cool to room temperature. Lower the temperature of the oven to 325°F. 

In a medium sized pan over medium heat, add olive oil and onion and cook until just starting to brown. Cook broccoli in salted water for about 4 minutes until tender.  Allow to cool to room temperature. 

In a large mixing bowl, whisk eggs and milk – and stir in grated parmesan cheese. Stir in onions and broccoli and season with salt and pepper. Pour into the deep dish pie crust. You may have a little extra filling left over which can be used to make a crustless quiche in separate foil tray.

Bake in the oven for 35-40 minutes (or more, if needed). Stick a toothpick in the middle of the quiche. If it comes out clean, the quiche is ready to eat. Otherwise continue to bake until fully cooked.

Caramel Apple Cake

 

Topping 

1/4 cup butter 

2/3 cup packed brown sugar 

1/2 teaspoon ground cinnamon 

2 medium apples, peeled, cut into 1/2-inch wedges 

Cake 

1 1/3 cups self raising flour 

1/2 teaspoon ground cinnamon 

1/4 teaspoon salt 

1 cup sugar 

1/2 cup butter, softened 

2 eggs 

1/2 teaspoon vanilla 

1/4 cup milk 

1 cup whipping cream 

Heat oven to 325°F. Line 8-9 inch cake tin with baking paper.

 

Melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. 

Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. 

In medium bowl, mix flour, 1/2 teaspoon cinnamon and the salt; set aside. 

In large bowl, beat 1 cup sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. 

Spread batter over apple wedges in brown sugar mixture. 

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. 

Cool on cooling rack 15 minutes. 

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. 

Serve warm cake with whipped cream. Store cake loosely covered.