Broccoli, Pepper and Rosemary Quiche
/1 pie crust
6-8 oz broccoli florets
1 1/2 c grated extra sharp cheddar
1/4 tsp dried rosemary
8 strips cooked sweet peppers
salt and pepper to taste
Preheat oven to 400F. Prick the base of the pie shell, cover with aluminum foil, and weigh it down with small coins. Bake for 20 min (until the surface is dry). Meanwhile, drop broccoli into boiling salted water for 2 min. Remove and cool under running water. Pat dry. Preheat oven to 425F. Scatter the cheese over the pie crust. Arrange the broccoli on top and sprinkle with rosemary. Place strips of pepper in spoke pattern (to later mark 8 pieces of the quiche). Whisk the eggs and milk together, add pepper and salt and pour into the crust. Bake for 10 min, reduce to 350F and then bake for 10-15 min longer (until a knife blade comes out clean). Cool and serve at room temp.
From "Valley Vegetables" a great fresh-vegetable cookbook. Available at the Farm Shop.