Broccoli cheddar quiche

What a blessing it is to teach this group of children. Each child is so unique and so gifted. I love watching these little ones express themselves through cooking. I was teaching them about leeks and how they are from the lily family yet they smell and taste like they are in the onion family. I enjoy teaching them about the healthy benefits of each vegetable  and seeing them get so excited about it! Every the kids make me laugh with the funny things they say for example this little boy who is only 4 said is Dad is a terrible person. I asked him why and he told me it was because he doesn't buy him chocolate when they grocery shopping. lol I love all of the cute comments. We talked to about where quiche are from and they got so excited to know that I told them Quiche originated from France. Thank you kids for making all the work so worth while each one of you made amazing quiche and touched my heart while creating them!

Broccoli cheddar veggie mini Quiches

Ingredients

• 1 small broccoli spear (about 4 ounces)
• 1 package of ready-made mini pie crusts
• 5 large eggs
• 3 tablespoons milk
• 3/4 cup grated cheddar cheese, plus more for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup of chopped spinach
• 1 red  pepper diced small
• ½ cup of sliced thinly leeks

Directions

1. Preheat oven to 400 degrees. Cut broccoli into very small florets, and cut stem into 1/4-inch pieces. You should have 1 cup of cut-up broccoli. Fill a medium saucepan halfway with water, and bring to a boil. Add broccoli, and cook until bright green and just tender, about 1 minute. Drain broccoli in a colander, and run cold water over it to stop the cooking. Set aside. In a pan sauté 1 tbsp of olive oil, add diced pepper sliced leeks and chopped spinach to pan. Season with salt and pepper, sauté for about 5 minutes.
2. Unwrap pie crusts and pre bake for about 5 minutes at 350 until golden on a baking sheet.
3. Meanwhile, in a medium bowl, whisk together eggs, milk, cheese, salt, and pepper. Spoon mixture into pastry shells, filling halfway. Add a little of the broccoli to each cup; top with a 1 tbsp of sautéed vegetables and remaining egg mixture so each cup is full. Bake until filling is puffy and set, 12 to 15 minutes. Serve hot, garnished with grated cheese and chopped parsley.

Recipe by Chef Andrea Hoblak andreahoblak@gmail.com 604-751-5684