Broccoli Swamp

This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

Like most parents of preschoolers, I struggle with ways to get my son to eat his veggies.  One day he’s scarfing down broccoli like it’s going out of style, and the next he’s telling me that he doesn’t like broccoli anymore.  Okay then.

When I downloaded the recipe book from Country Crock, I had so much fun looking through the different recipes.  They’re all “kid-friendly” in that they’re cute and creative.  I chose to make the Broccoli Swamp because I love quiches and I thought it was such a cute way to present it to my family.  My son thought it was so silly that I kept calling it a swamp.  Wish I had a Shrek figurine to put on there!

In execution, however, not quite as cute and whimsical as in the book.  Delicious, yes.  But creative and fun?  Not so much. I’ll leave that to the professionals.  You’re supposed to put assorted herbs along the edges to make it look more swampy/foresty, but the herbs at my store were just sad and horrible looking.  You can download the book to see what it’s supposed to look like.  It’s free.  Go ahead and do it.  I’ll wait here for you to download it and then come back.

You back now?  Okay, good.

This quiche was DELICIOUS.  You start by sauteeing the broccoli in some Country Crock and set some of it aside for garnish.  I almost ran out of garnish because I just kept snacking on the buttery broccoli.   Like most quiches, this recipe’s easy.  Eggs, cream, cheese, veggies, and seasoning.   We had it for dinner, but I’m looking forward to leftovers for breakfast tomorrow!

Here’s how I made it:

Broccoli Swamp
From the Clare Crespo Cookbook


  • 2 Tbsp. Country Crock®  Spread
  • 1 large bunch broccoli, about 1-1/2 pounds, divided into florets
  • 3 Tbsp. water
  • 1 clove garlic, finely chopped
  • 5 large eggs
  • 1/2 cup half and half
  • 3/4 cup Swiss cheese, shredded
  • 1/4 tsp. salt
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ground black pepper


  1. Preheat oven to 350°. 
  2. Spray 9-inch pie pan with no-stick cooking spray. 
  3. On the stove top melt Country Crock® Spread in a pan.  Add broccoli and cook for 2 minutes, then add water and garlic and cook, covered for 5-7 minutes until broccoli is bright green but firm.
  4. Remove from heat. Set aside 1/3 of the broccoli florets for garnish and finely chop remaining 2/3.
  5. In a mixing bowl, beat the eggs and half and half. Stir in cheese and mix well. Stir in the chopped broccoli, salt, nutmeg and pepper. Pour into pie pan and bake for about 35-40 minutes until a knife inserted in center comes out clean.
  6. Remove from oven and let stand for 5 minutes. Insert reserved broccoli florets into the sides of your “swamp.”

Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!

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  1. Michelle

    Yummy! That looks delicious! I’ll have to try this recipe…I have one three year old going through the fickle vegetable eating phase, maybe this will get him to eat broccoli…if not, I know my other kids will love this! 🙂

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