Yield: 6 servings,
small bunch of broccoli, blanched and roughly chopped
1 small shallot, peeled and finely diced
4 jumbo eggs
1 cup heavy cream (may substitute 1 cup skimmed evaporated milk for low fat option)
6 ounces grated Gruyere cheese
freshly ground nutmeg, to taste
salt and pepper, to taste
9 inch tart shell, well chilled
Preheat oven to 375F
In a large bowl, whisk eggs and cream until well blended. Season custard with nutmeg, salt and pepper to taste.
Arrange half of the grated cheese on the bottom of the tart shell, followed by the broccoli and shallots.
Pour the custard over the vegetable. Sprinkle with remaining grated cheese.
Bake the quiche until the custard is golden, puffed and set approximately 40 minutes. (The custard is set when an inserted knife comes out clean.)
Remove from the oven and let cool on a wire rack for 15 minutes before serving.