MEATLESS MONDAY

This cheesy quiche would be an excellent choice for a brunch or a supper accompanied by a crisp, green salad or fresh fruit. I'm still finding some delicious treasures in the TUPELO HONEY CAFE COOKBOOK. Thanks for sharing P.H.F.

BROCCOLI AND NEW POTATO QUICHE
2-10 inch pie crusts (of course Tupelo Honey makes theirs from scratch but ,alas, mine will be from the grocery)
3 large red new potatoes
1 bunch broccoli(6-8 oz.), cut into small florets
2 tsp. unsalted butter
1/2 large onion, diced
5 eggs
3/4 c. heavy cream
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 c. shredded sharp cheddar cheese(about 4 oz.)

Preheat oven to 350. Bake pie crusts for 10 minutes or until lightly browned.

Bring a medium saucepan of water to a boil, add the potatoes, and cook for about 15 minutes, or until potatoes are tender, then transfer to an ice bath using a slotted spoon so you can reuse the cooking water. Add the broccoli to the boiling water and blanch for 2 minutes before transferring to the ice bath.

Melt the butter in a small skillet over medium heat and saute the onion for 6-8 minutes, or until translucent. Set the onion aside. In a large bowl, beat the eggs and whisk in cream, salt, and pepper. Remove the potatoes and broccoli from the ice bath and dry on paper towels. Dice the potatoes and set aside.

To build the quiche, begin with spreading 1/4 c. of the cheese on the bottom of the crust and then layer the potatoes, broccoli, and onion. Cover the vegetables with the remaining cheese and pour the egg mixture evenly over the top. Place the pie pans on a rimmed sheet pan and bake for about 50 minutes or until golden brown. Let rest 5 minutes and serve immediately.
Makes 2 pies