Earlier this week I confessed my broccoli apathy but, like most children, I will eat it if it’s been hidden from me. In my case I love a good vegetable pie. If there is broccoli in it, who cares?! This has been a favorite of ours for years. Most of the time I make it for brunch on weekends, but it is also a fantastic weeknight dinner. Best of all, there is some flexibility with the ingredients. Broccoli can be completely omitted, for example, and you can use just about any vegetable combination you’d like. Since most other people like broccoli I usually leave it in when making it for guests. This doesn’t bother me in the least, when it comes out of the oven it’s a delicious quiche full of fresh eggs, vegetables and cheese, a fantastic meal that will sway even the pickiest of eaters.
1 Pie Crust
1 red pepper, chopped
1 head broccoli, chopped
½ red onion, chopped
2 garlic cloves, finely minced
1 tomato, sliced
1 T. fresh basil, roughly chopped
1 c. half & half
2 c. Monterey Jack cheese
1/3 c. Parmesan cheese
1. Preheat oven to 350ºF. Prepare pie crust in a 9″ pie dish according to directions.
2. Heat 2 T. olive oil in a pan over medium heat. Saute vegetables and garlic until soft and fragrant.
3. Meanwhile, in a bowl whisk together the eggs, half & half, Monterey Jack and Parmesan.
4. Then, add the cooked vegetables to the egg mixture, add the chopped basil and stir all the combine. Add a few pinches of Kosher salt and a few cranks of black pepper and pour the eggs into the pie crust.
5. Lay the tomato slices on top and sprinkle with a little bit of extra Parmesan cheese. Bake for 50-55 minutes, or until top is completely set. Slice and serve!