We eat meatless on Monday, which is a great source of grumbling in my house from the carnivore older child who just likes to complain. (they do that when they're 9)
This was last week's Meatless Monday recipe, along with a tossed salad. Gaby ate hers with ketchup. Katie picked all the broccoli out and just ate that and the cheesy top. Baby steps.
Adapted from Epicurious
10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
2 large garlic cloves
6 large eggs
1 1/2 cups half-and-half
2 cups Gruyere and Swiss cheese, coarsely grated
1/4 cup grated Parmigiano-Reggiano
pie crust of your choosing (I had a pre-made one, so that's what I used)
Preheat oven to 375°F with rack in middle.
Bake pie crust until it's lightly golden. While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
Mince and mash garlic to a paste with a generous pinch of salt.
Whisk together garlic paste, eggs, half-and-half, and 1/4 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
Serve quiche warm or at room temperature.