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.