Broccoli
Broccoli Basil Quiche
1 pie pan lined with pie dough (prepared from scratch or store-bought)
1 cup finely diced broccoli
2 scallions, chopped
1 cup shredded cheddar or Gruyere cheese
1 tablespoon flour
3 eggs, lightly beaten (or equivalent egg-substitute)
1 cup half-and-half, heavy cream, or milk
2 tablespoons fresh chopped basil, or to taste
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 425 degrees F. Prick bottom and sides of prepared crust and line with foil. Bake 8 minutes, remove foil, and bake another 8 minutes. Reduce oven to 325 degrees F. Toss broccoli, scallions, cheese and flour in a bowl. Spread mixture over the bottom of the crust. Whisk remaining ingredients in the bowl. Pour filling into the crust. Bake until knife inserted near center comes out clean, about 35 to 40 minutes.
Serves 6.
Adapted from “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.