{"id":2435,"date":"2006-11-29T14:10:22","date_gmt":"2006-11-29T21:10:22","guid":{"rendered":"http:\/\/www.kathrynpetroharper.com\/mindfullife\/?p=2435"},"modified":"2026-01-21T16:42:03","modified_gmt":"2026-01-22T00:42:03","slug":"mmmm","status":"publish","type":"post","link":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/2006\/11\/29\/mmmm\/","title":{"rendered":"Mmmm"},"content":{"rendered":"<div class=\"photopost\"><a href=\"http:\/\/www.flickr.com\/photos\/mindfulone\/310072081\/\" title=\"Photo Sharing\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/static.flickr.com\/107\/310072081_b8ee03fb6d.jpg\" width=\"400\" height=\"300\" alt=\"broccoli quiche\" \/><\/a><\/div>\n<p>I made broccoli quiche tonight because it was so cold out. The trick with quiche, I\u2019ve learned, is to use real cream, or at least half-and-half. It makes a custard that holds up well. It looked so darn good when I took it out of the oven that I took a photo of it. The crust is homemade as well.<\/p>\n<p>Want the recipe? It&#8217;s from the new edition of the Joy of Cooking, pg. 140.<\/p>\n<p>Preheat oven to 375F.<br \/>\nPrepare a 9-inch pie crust<\/p>\n<p>1\/2 onion, chopped<br \/>\n1 clove garlic, minced<br \/>\n1 Tbsp. olive oil<br \/>\n2\/3 cup broccoli florets<br \/>\n3\/4 cup of grated cheddar cheese<br \/>\n3 large eggs, lightly beaten<br \/>\n1.5 cups of half &#038; half or heavy cream<br \/>\n1\/2 tsp salt<br \/>\n1\/4 tsp ground black pepper<br \/>\npinch of freshly grated or ground nutmeg<\/p>\n<p>Saut&#038;eacute the onion and garlic in olive oil until soft. Blanch and drain broccoli florets. (I used fresh and microwaved them in a closed container for 3 minutes.) Line the pie shell with the onions and garlic and add the broccoli; top with the grated cheese. In a bowl combine the remaining ingredients and whisk until mixed. Pour over the contents of the pie pan. Bake for 25-35 minutes until the filling is browned and set.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made broccoli quiche tonight because it was so cold out. The trick with quiche, I\u2019ve learned, is to use real cream, or at least half-and-half. It makes a custard that holds up well. It looked so darn good when I took it out of the oven that I took a photo of it. The [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[214,16,27],"tags":[],"class_list":["post-2435","post","type-post","status-publish","format-standard","hentry","category-domestic-arts","category-nature","category-recreation"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/posts\/2435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/comments?post=2435"}],"version-history":[{"count":1,"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/posts\/2435\/revisions"}],"predecessor-version":[{"id":11168,"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/posts\/2435\/revisions\/11168"}],"wp:attachment":[{"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/media?parent=2435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/categories?post=2435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kathrynpetroharper.com\/mindfullife\/wp-json\/wp\/v2\/tags?post=2435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}