Broccoli and Cheddar Quiche

Preheat oven to 350 F. If it’s not already done, roll out pie crust to 1/8 inch thick, fit it into 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 a paper towel.

Whisk together the garlic, eggs, cream, nutmeg, cayenne, salt and pepper in a large bowl until combined.

When it’s done, remove the pie shell from the oven. 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 and put it into the oven. 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. Remove from oven.

Allow to cool slightly and enjoy warm or at room temperature.

Notes:
1. Recipe adapted from Love and Olive Oil’s Broccoli Garlic Quiche.
2. Quiche can be stored in the refrigerator for up to 4 days.
3. Baked quiche freezes well for up to 2 months.