What's Left in the Fridge? Three Cheese Broccoli-Tomato Quiche

Before you go on your next food shopping trip, take a look and see what you have left in the fridge.  Eggs almost past their freshness date?  Make a quiche! 

• 1 refrigerated pie crust
• 2 stalks fresh broccoli
• 5 slices provolone cheese
• 6 eggs
• 1-1/2 cups half and half
• 1/4 cup grated Pecorino Romano
• 1/2 tsp.salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1/4 tsp. nutmeg
• 1 medium tomato, sliced
• 1/2 grated cheddar cheese

Preheat oven to 375 degrees F.  Place pie crust in pie pan and flute edges.  Prick bottom of crust with a fork.  Place a piece of aluminum foil inside the crust and bake until lightly golden, about 20 minutes.  Let cool slightly.

While crust is baking, blanch broccoli florets in boiling, salted water for 4 minutes.  Drain and rinse with cold water.

Layer slices of provolone cheese in the bottom of the crust.  Arrange broccoli florets on top of cheese.

Whisk together eggs, half and half, Pecorino Romano, salt and pepper, cayenne and nutmeg.  Pour into pie crust.  Top with sliced tomato and cheddar cheese.  Bake until eggs are just set, 35-40 minutes.
Serve warm or at room temperature.

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