A wonderful brunch, or easy dinner to serve with a salad.
Ingredients:
3 cups grated potato
small onion, grated
2 T olive oil
2 cups chopped broccoli or broccolini
4 -5 cherry tomatoes, quartered
4 eggs
1 cup full fat milk
2-3 scallions, thinly sliced
1 cup grated sharp cheddar
1 t salt, divided
1 t dijon mustard
black pepper and peperoncini, to taste
Grate any sprouting or ugly potatoes you have on hand, then put them in a colander and rinse under cold water until the water runs out clear. Set aside to drain.
Grate the onion, and put into a medium bowl.
Warm your skillet on medium heat with 1 T of oil while you thinly slice the broccolini or broccoli stems, and break up the florets.
Add the stems to the warm oil and let them cook for a few minutes.
Add the florets and minced garlic, stir, and season with some salt and pepper.
Preheat oven to 400.
Once the broccoli is bright green and the stems have softened somewhat, remove to a bowl and let everything cool slightly.
Squeeze any remaining water out of the grated potato, then add to the bowl with the onion.
Add a hefty pinch of salt, some fresh black pepper, and 2 T of oil to the potato and onion, and mix well.
Whisk together the eggs, milk and mustard.
When your oven has come up to temperature, press the grated potato mixture into your skillet, coaxing some all the way up the sides.
Bake for 25-28 minutes, or until the middle looks cooked (the edges will be browned).
Fold the broccoli and grated cheese into the egg mixture, and season with 1/2 t of salt and a pinch of peperoncini.
Pour the mixture into your crust, smooth out if necessary, then return to the oven for 20-25 minutes, until the middle has just set.
Allow the quiche to rest for 5 minutes before either sliding out onto a place, or slicing straight from the skillet.
