This recipe again makes use of the entire broccoli, nothing is left out. Peel off the skin of the broccoli stems with a vegetable peeler or a very sharp knife, then cut them into slices or chunks.
Ingredients: - 1 tsp olive oil, plus more for the baking dish - 1/2 cup finely chopped onion - 4 large eggs - 1 cup whole milk - 1 cup grated sharp Cheddar cheese, divided - 1/2 cup water - 1/4 tsp dried thyme - 1/4 tsp dried oregano - 1/2 tsp salt - 1/4 tsp pepper - 1/4 tsp dried rosemary, chopped - 1 medium bunch broccoli and cauliflower, cut into florets, broccoli stems peeled and cut 1/3 inch thick
Heat the oven to 375F. Brush a 10-inch pie plate with olive oil.
Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl and let it cool.
Add the eggs to the onion and slightly beat. Whisk in milk, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.
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Cover the bottom of the pie plate with the broccoli and cauliflower.
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Pour the cream mixture into the pie plate. Sprinkle with the remaining 1/2 cup cheese.
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Bake until a knife inserted in the middle comes out clean and quiche is golden brown, 50 to 60 minutes. Enjoy!