Broccoli Garlic Quiche

Yield: 6 to 8 servings
Total Time: 2 hours
Ingredients:
1 9-inch pie crust (use your favorite recipe or buy one premade)
10 ounces bite sized broccoli florets
2 large garlic cloves
6 large eggs
1 12 cups half-and-half
1! teaspoon grated nutmeg
1! teaspoon cayenne
" ounces e#tra-sharp $heddar% coarsely grated (2 cups)
1! cup grated &armigiano-'eggiano
Directions:
&reheat oven to ()"*+ ,ith rac- in middle.
'oll out dough on a lightly floured surface ,ith a lightly floured
rolling pin into a 1(-inch round. +it dough into a 9-inch pie plate%
letting e#cess hang over edge. +old overhang in,ard and press
against side of pie plate to reinforce edge. &ric- bottom all over ,ith
a for-. $hill until firm% about (0 minutes.
/ine pie shell ,ith foil and fill ,ith pie ,eights. 0a-e until pastry is
set and edge is pale golden% 20 to 2" minutes.
$arefully remove foil and ,eights% then ba-e shell until deep golden
all over% 1" to 20 minutes more. &ut pie plate in a !-sided sheet pan.
/eave oven on.
1hile shell ba-es% coo- broccoli in a (-2uart pot of boiling salted
,ater ! minutes. 3rain broccoli and rinse under cold ,ater to stop
coo-ing% then pat dry.
4ince and mash garlic to a paste ,ith a generous pinch of salt.
1his- together garlic paste% eggs% half-and-half% nutmeg% cayenne%
and 1! teaspoon salt in a large bo,l until smooth.
&our filling into pie shell and add broccoli% then sprin-le ,ith
cheeses.
0a-e 2uiche until custard is 5ust set% !" to "0 minutes. ($enter ,ill
tremble slightly6 filling ,ill continue to set as it cools.) $ool at least
20 minutes.
7erve 2uiche ,arm or at room temperature.