Is there a more perfect pairing than broccoli and cheddar cheese?

I don’t know who first put the two together, but I want to thank that person.

The crispness of broccoli paired with the rich, fatty melty sharpness of the cheese.

Yum.

We’re heading out for the long weekend tomorrow night, so tonight’s dinner had to be fast (we have to pack and stuff) and require only a few ingredients ( I don’t want to have things in my fridge that will go unused).

Immediately my mind goes to quiche.

We always have eggs and milk in the fridge, so if I just have to get a few veggies on my way home, it’s not a big deal.

I grabbed some baby greens for a simple side salad and some broccoli and cauliflower.

I feel like if you make a side salad then even the simplest dish feels more like a meal.

So I whipped up some of the sunflower oil dressing and this yummy quiche.

Dinner on the table in about forty-five minutes.

And, you know why I love quiche. That’s right, dishwasher safe pie pan.

Score.

Preheat the oven to 400.

Bring a pot of water to a boil and blanch the broccoli and cauliflower. About a minute is all you need.

Drain and then dump the veggies into the lightly greased baking dish.

In a bowl, whisk together four eggs and some milk.

Pour the mixture over the vegetables.

Top the whole thing with slice of sharp cheddar cheese.

Bake for about 30-40 minutes until the eggs are set.

Throw the dish in the dishwasher, pack up the bathing suits, and one more work day to get through until vacation!