Broccoli and Cotswald Quiche

Hi all--

Sorry I have been absent lately. I have been crazy busy with a million things. I made this very easy quiche from Albion Cooks (see link list), and it turned out absolutely delicious, and pretty too (I promise). The only thing I changed was that I added a single layer of cooked, gold potato slices because I had some leftover, and I used colby jack instead of cheddar for the bottom layer of cheese. Cotswald can be found at Central Market and probably Whole Foods. It's a small, triangular, softish, yellow cheese with bits of chives and stuff in it. You could probably sub goat cheese or a strong cheddar or just anything with a strong flavor that you like. It's a quiche, so really, do what you like!

Broccoli & Cotswold Quiche:
1 cup small broccoli florettes
1 premade frozen pie crust
2 oz cheddar cheese, grated
1 egg
1 egg yolk
1 cup half & half
2 oz Cotswold grated
salt
pepper

Preheat oven to 375 F degrees.

Cook the broccoli florettes in salted water for 5 minutes until just tender. Drain and rinse with cold water.

Beat the egg, egg yolk, and half & half. Salt and pepper.

Grate the cheddar cheese into the bottom of the premade frozen pie crust. Arrange the broccoli florettes over the cheddar (cut any that are large into halves). Pour in the egg custard. Top with 2 oz grated Cotswold cheese. Press down on florettes and cheese with a spatula to insure all are covered with the custard. Salt and pepper.

Place crust on a baking sheet and bake for 40 minutes, until custard is set.

Serve with a simple salad.