Not too long ago I purchased three seasonal produce calendars from Chasing Delicious – a fruit one, a vegetable one, and a herb one. They hang in my kitchen and I love them.
After having the photos for about a month, Paul pointed to the fruit print and told me it was wrong. I disagreed, naturally, because OF COURSE it wasn’t wrong!
And then I actually looked at it closely.
Apparently I had purchased three produce calendars for the state of California…and I live in Montreal, Quebec. Good thing they’re pretty!
Anyway, in Palermo broccoli is currently showing its stuff. It’s everywhere!…and I mean it. You can buy it all along the street on any street in the city. But even when I’m in Canada, I cook with broccoli all year ’round. I just love the stuff.
Because when it’s paired with cheddar, there a few things in life that I love more.
And booooooy do I have a fabulous recipe for you today.
We’ve got a perfectly baked buttery pie crust, fresh broccoli, eggs, two cloves of garlic, some spices and a whole bunch of cheese!! Pure deliciousness, if you ask me. And it can be saved and reheated for later. #winning
Enjoy your weekend everyone! xx
- 1/2 recipe pie crust (or 1 pie shell), chilled
- 1 1/2 cups broccoli florets, cut into small pieces
- 2 large garlic cloves, minced
- 6 large eggs
- 1 1/2 cups half and half cream
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne
- Salt and fresh cracked black pepper, to taste
- 2 cups grated medium Cheddar cheese
- Grated fresh Parmesan, for topping
- Preheat oven to 350*F. Roll out pie crust to 1/8 inch thick, fit to 9-inch pie dish and crimp edges if desired. Pre-bake the pie crust for 8 minutes.
- While the pie crust is in the oven, cook broccoli in a large pot of boiling water for 4 minutes. Drain broccoli and rinse under cold water to stop it from cooking further. Pat the broccoli dry with paper towel.
- Whisk together the garlic, eggs, cream, nutmeg, cayenne, salt and pepper in a large bowl until combined.
- Turn oven up to 375*F. Pour filling into pie shell and add broccoli. Sprinkle the grated cheddar over top.
- Place pie dish on a rimmed baking sheet. Bake on the centre shelf of the oven for 40-50 minutes, or until the center is set and the top and crust are golden.
- Allow to cool slightly and enjoy warm or room temperature.
-Recipe adapted from Love and Olive Oil
-For the pie crust, try this recipe from the Pioneer Woman
-Can be stored tightly covered in the refrigerator for up to 4 days.
-Baked quiche freezes well for up to 2 months.