Wookiee Hut Cuisine presents:
No-Crusts Broccoli Quiche

by SuSu

Booster Terrik was a single father, and he found himself raising a picky kid. Mirax would not eat many things, no matter what he tried. Once she set her mind on what was "not good" there was no convincing her otherwise unless some "negotiation" went into effect.

He only had himself to blame, of course. He loved his daughter without stint, and he wanted only the very best for her. He always paid attention to details so she'd appreciate the finer things as she grew. One such misguided detail was the lack of crusts on her sandwiches — he always trimmed them off for "my princess."

He tried to feed her quiche — a way to make vegetables more palatable, and an extension of scrambled eggs with finely chopped pre-cooked vegetables, which she adored. He'd tried out the recipe for himself, and had even figured out the proportions for two (instead of 4 to 6) so that Mirax would believe it was made *just* for her. But when she asked him the difference between quiche and scrambled, Booster made the mistake of telling her that the quiche was baked in a crust ... and she refused to try it! (She never ate a crust before, why start now?)

Realizing his error, he quickly promised her that he would make her one "without crusts" ... and he devised this quick-to-assemble recipe, made instead with bread cubes — with the crusts cut off. It was a hit, and showed Mirax that trying different foods as not a bad idea.

    Adult Version: Ingredients for 4 to 6 servings
  • 3 slice wholewheat bread, cut into ½-inch / 1-cm cubes (a little stale is okay)
  • 6 large eggs, beaten well
  • ½ cup milk (optional — you might need it if the bread is very dry)
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • ½ cup grated parmesan cheese
  • 10 oz / 300 g frozen chopped broccoli, thawed and drained and squeezed-dry, or about 2 cups of cooked, drained, chopped broccoli
  • salt, to taste
  • pepper, to taste
  • ½ cup grated cheddar or other melting cheese
    For the Child: Ingredients for two servings
  • 1 slice wholewheat bread, crusts trimmed, cut into ½-inch / 1-cm cubes (a little stale is okay)
  • 3 large eggs, beaten well
  • 2 tablespoons milk
  • ½ teaspoon Dijon mustard
  • a dash of garlic powder
  • 2 tablespoons grated parmesan cheese
  • 4 oz / 100 g frozen chopped broccoli, thawed and drained and squeezed-dry, or about a cup of cooked, drained, chopped broccoli
  • salt, to taste
  • pepper, to taste
  • ¼ cup grated cheddar or other melting cheese
Heat the oven to 375°F / 190°C. Use a non-stick mini-pieplate or baking dish, or grease a small baking dish about 5-inches / 12-cm wide. Arrange the bread cubes evenly in the baking dish.

In a large bowl, beat together the eggs, milk, mustard, garlic powder and parmesan cheese. Stir in the broccoli and half the cheddar cheese. Season to taste with salt and pepper.

Pour the mixture evenly over the bread in the baking dish, and top with remaining grated cheese. Place in the over till nearly set and golden brown on top (this takes about half an hour). Let the dish sit for about 10 minutes before attempting to cut and serve.

NOTE: You can use an equal quantity of any other COOKED, chopped vegetable, as well. It's a great leftover dish brunch dish.

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