Baby Broccoli Quiche
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 1/4 pound baby broccoli, tough stems trimmed, and chopped
One unbaked 9-inch pie crust, at least 2 1/2 inches deep
6 large eggs
1 cup heavy cream
5 drops Tabasco
1 tablespoon Dijon mustard
1 red scallion, finely chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
1. Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat; add the garlic and red pepper flakes.
2. Add the broccoli, and saute for 3 to 5 minutes, until the broccoli begins to soften. Cool the broccoli and arrange in the piecrust.
3. In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheeses, and pour into the piecrust.
4. Bake for 15 minutes; reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven, and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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