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Broccoli Garlic Quiche
- 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
- 2 large garlic cloves
- 6 large eggs
- 1 1/2 cups half-and-half
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon cayenne
- 5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
- 1/4 cup grated Parmigiano-Reggiano
- Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans
Directions:View on Epicurious
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