- 1 frozen pie crust (or make one from scratch!)
- 1 onion, diced
- 2 cups broccoli, chopped
- 1 tablespoon olive oil
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 eggs, beaten
- 1 cup milk
>>Preheat oven to 350°F.
1. In a large pot, toss the onion and broccoli in olive oil. Cook over medium heat, stirring frequently, until softened.
2. Press ~1/2 cup cheese into the bottom of the crust. Put the broccoli and onions on top.
3. In a separate bowl, combine the eggs, milk, and 1/2 cup cheese. Stir well, then pour over the broccoli and onions.
4. Sprinkle the remaining 1/2 cup cheese on top.
5. Bake at 350°F until the quiche has set, around 50 minutes-1 hour.
I live in sunny southern California now, so winter isn’t quite like last year when I lived in central New Hampshire (too many -15° mornings for me!). When eating a bowl of this, I couldn’t help but think this would be the perfect meal for a snow day. It’s thick–the stew is somewhere in between a soup and a curry–and the smell of simmering pumpkin and cinnamon would be great after a trek in the snow.
- 1 15 oz can pumpkin
- 4 cups milk
- 1 package (approximately 17.6 oz) gnocchi
- 2 15oz cans black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons cinnamon
- 1 teaspoon cayenne
- 3 cups kale, ripped
- salt and pepper, to taste
A couple notes: I normally try to make my meals low-sodium, but this stew really does taste better with salt. If you’re sensitive to spicy food, reduce the cayenne and chili powder to taste.
- In a large pot, stir together the pumpkin and milk. Cook until it reaches a boil.
- Add the gnocchi, black beans, chili powder, cinnamon, and cayenne, then return to a boil.
- Reduce to a simmer and cook for ten minutes.
- Add the kale and simmer until the kale is slightly wilted.
- Add salt and pepper, to taste.