Simply Broccoli!

There are times when you just begin craving things and nothing will do until you fill that craving.  For me, that craving happens to be broccoli and eggs.  I know, how weird is that?  But it all started about 2 years after I started doing my postdoctoral studies at Case Western Reserve University.  I don't remember if that is when Bon Apetit took over the food serve at the school or if it was just a fluke, but they started making this breakfast sandwich that was simply eggs broccoli and cheese on an English muffin.  It was the tastiest breakfast sandwich I had ever had and I would hate to try and estimate how many of them I had that year.  It taught me how much I LOVE vegetables, and most specifically broccoli, for breakfast. 

But alas, all good things had to come to an end and after that year, they never made that sandwich again.  I suppose that is part of the reason I started to play around with making quiches.  With all the beautiful produce that I always had available through the CSA, it seemed a shame not to enjoy some of it for breakfast.  Last Saturday, at the farmers market, vendors started bringing in broccoli.  Because I didn't know what to anticipate for the CSA, I resisted picking any of it up.  Well, Amy, one of my colleagues at work, and I decided to find an excuse to escape our offices and go to the farmers market near campus on Thursday and I couldn't resist any longer.  And it turns out that there was not any broccoli at the CSA, so I don't feel guilty at all.  This morning, I took half the head of broccoli, steamed it, and put it together for this week's quiche.  I thought about using one of my candy onions or leeks that I picked up from my CSA, but then, I decided I just really wanted the broccoli and eggs (and cheese, of course).  So, today's quiche is very simple, but satisfying!

Broccoli & Cheddar Quiche

• 1/2 head farm-fresh broccoli**
• 1 cup sharp cheddar
• 6 farm-fresh eggs*
• 1 1/2 cups skim milk
• salt, pepper, garlic powder, onion powder, to taste

Preheat oven to 350F.

Wash the broccoli and chop the florets into bite-sized pieces.  Place in a covered glass bowl with about 1/4" water.  Cover and microwave for about 4 minutes, or until the florets are bright green.  Place broccoli in bottom of prepared baking dish.  Sprinkle with cheddar cheese.

In a medium bowl, beat eggs with milk and seasonings until very smooth.  Carefully pour over the fillings.  Bake for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients

Nutrition:
Calories       132.8
Fat                   8.4g
Cholesterol  155.4mg
Carbs               4.0g
Protein           10.5g