Broccoli and red pepper quiche

• Serves: 6
• Prep Time: 20 minutes with a pre-baked pastry shell
• Total Time: 55-65 minutes

Ingredients

• 3/4 lb Swiss cheese
• 3-4 T extra virgin olive oil
• 1 medium onion chopped
• 1/2 C well-chopped tender broccoli stems
• 1-3/4 C chopped broccoli florets
• 1 small red bell pepper seeded and diced
• 3 large eggs
• 1/2 t salt
• 1/8 t ground nutmeg
• Freshly ground pepper to taste
• 1 C whole milk
• Pre-baked pastry shell

Instructions

Preheat oven to 350 Fahrenheit

1. Shred cheese, divide into three equal portions and set aside.
2. In a large skillet, heat the olive oil just enough that a piece of onion sizzles when dropped into the pan. Add the rest of the onion and cook over medium heat halfway to transparent.
3. Stir in first the broccoli stems, then the florets and cook until just beginning to turn bright green.
4. Stir in bell pepper, saute till crunchy tender.
5. Remove vegetables from heat and divide into three equal portions.
6. While vegetables are sauteing, prepare custard: Beat eggs, salt and spices with wire whisk till creamy but not frothy. Whisk in milk. Set aside.
7. Layer cheese and vegetables in prepared pastry shell, three layers each, beginning with cheese and ending with enough vegetables to show a little color after the custard sets.
8. Drizzle custard over all.
9. Bake in 350 degree oven for 35-45 minutes, until fairly well set. Custard may be a bit soft in the middle when you test with knife, but knife should lift clean. Top will be golden and puffed up.
10. Remove from oven and place on wire rack to cool 15-20 minutes, if you can bear to wait that long.

Image: The finished quiche in my prettiest
cobalt blue quiche pan. Isn't it pretty?
This is why cooking is so much fun.
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