My cousin just had a baby and I wanted to make her a quiche rich in calcium and easy on the spices. I included broccoli which is rich in calcium (178 mg per cup) and sharp cheddar which complements the broccoli. I topped it with sliced heirloom tomatoes, because well, they are in season and also complement the cheese. For flavor and color I added a bit of fresh thyme, red onion, red bell pepper and a couple of large mushrooms. I used 1% milk but it came out nice and creamy.
Make a single pie crust using my pie crust recipe.
Preheat oven to 375◦
Filling ingredients: Makes 1 quiche (using a 9” pie pan)
1 tsp olive oil
1 small broccoli with stem
1 very small red onion
1 red bell pepper
2 large mushrooms
1/2 tsp fresh thyme leaves
1/4 tsp salt
1/2 cup sharp cheddar cheese
1/2 medium tomato (I used an heirloom tomato)
1 cup milk
1/4 tsp salt
Strip the outer peel from the broccoli stem and slice broccoli stem. The stem is actually quite tender underneath the tough peel. Slice florets and discard lower branches. Add to vegetables with fresh thyme leaves and salt. Continue to sauté until the broccoli and other vegetables are well cooked, but broccoli florets are still a bright green.
For the custard, I warmed the milk for a minute in the microwave. Beat eggs, and add milk and salt. I used the blender, but you can beat it with a whisk instead.
Place 1/4 cup grated cheese on the bottom of each crust and add the vegetables. Pour in the custard. It should be at least 1/2 inch below the top of the pan, otherwise it will spill all over the oven!
Slice 1/2 of a medium heirloom tomato into 3 rather thin slices and place them atop the custard. Sprinkle on the rest of the cheese. Bake for 30-40 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool before eating.