Ingredients
The following ingredients have 4 Servings
- 6 ounces fresh broccoli florets (blanched, and chopped)
- 1 large heirloom beefsteak tomato (such as a Brandywine)
- 1 prepared pie crust
- 1-1/2 cups grated Asiago cheese
- 3 large pastured organic eggs
- 3/4 cup half and half
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
Instruction
- Preheat oven to 375F.
- Blanch broccoli in boiling salted water for one minute, then quickly drain and shock in ice water to stop the cooking process.
- Drain the broccoli again, then chop.
- Fit crust into a glass pie plate and crimp edges.
- Fill the bottom with the chopped broccoli.
- Whisk the eggs with the half and half, Ital seasoning, and salt and pepper.
- Pour this custard mix over the broccoli.
- Slice the tomato thinly, then pat it dry with either a clean dish towel or paper toweling.
- Place the slices on top of the broccoli/custard mix.
- Sprinkle evenly with the Asiago cheese.
- Dot the top with small pieces of the butter.
- Bake in the preheated over for 45-55 minutes, or until the top is lightly browned and puffy.
- Cool before slicing and serving.