Quiche

Jonesing for some broccoli and landed on making quiche!

I use a pillsbury crust that I place in a glass pie dish that I've prepared by greasing with butter.

The Filling:

Take one 8 oz package of cubed Italian Pancetta and cook in a large skillet.  After it's started to crisp up, add an 8 oz package of Button Mushrooms that you've chopped into cubes.  Mix and cover to let the mushrooms cook down.  Next add a head of Broccoli that you've also chopped, you want to give it a chance to steam, but not cook, so you will need to stir and cover, after about a minute stir and cover it again and then remove from heat.  Grate a gob of Swiss Cheese.  Go back to the broccoli mix and stir in a bunch of Scallions that you've also chopped (bulbs and stems).   Fill the shell by layering the broccoli mixture and shredded cheese (see above)

In a blender combine:

5 Eggs

1/4 cup of Half and Half

A few good cranks of freshly ground Black Pepper

1/4 tsp Nutmeg

a pinch of Kosher Salt

...and blend.  Pour into pie shell.  It won't cover the broccoli, but when it cooks it will rise and fill in around it.  Bake @ 375˚ for about 45 minutes.

I served the finish quiche with some Hollandaise Sauce for a little special bling.