Normally we have no trouble keeping up with our broccoli, but this year it seems like it got a bit away from us when we went out of town for a couple days. This quiche recipe from The Old Farmer's Almanac Garden-Fresh Cookbook is a wonderful way to put your broccoli to good use. It's perfect for breakfast, brunch, lunch, lupper or supper.
1 1/4 cups chopped broccoli (I used more like 2 to 2 1/2 cups because that's what I had)
3/4 cup milk
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 cups shredded cheese (I used Romano and Colby)
1 cup ham, torn or cut into bite-sized pieces
1 unbaked 9-inch pie crust
Paprika (I used Penzy's Arizona Dreaming seasoning)
Preheat oven to 350°F. Bring a pot of water to a boil, and cook the broccoli 5 minutes. Drain the broccoli, and place it in an ice bath to stop cooking. Drain again.
In a bowl, beat the eggs, milk, salt and pepper. Stir in the broccoli, cheese and ham.
Pour the egg mixture into the prepared pie crust, gently pressing the filling ingredients down using a fork or spoon. Sprinkle with paprika or seasoning.
Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before cutting and serving. Serves 6.