SUMMER

Broccoli, Cheddar and Bacon Quiche

In this classic brunch dish, broccoli gives the silky egg-and-cheese filling a nice crunch. If the crust is filled to the top, bake the quiche tin on a baking sheet to catch any spills.

Serves 4

Crust

1½ cups cheddar cheese, grated, and divided

1 prepared pie crust (about 9 inches)

Filling

5 slices bacon

1 small shallot, minced

1 small stalk broccoli, florets diced (about 1½ cups)

¼ cup water

2 large eggs

1 cup whole milk

1 teaspoon salt

For crust:

1. Preheat oven to 350°F. Sprinkle ½ cup of the cheese over the bottom of the pie crust.

For filling:

1. Cook the bacon in a heavy medium skillet until crisp. Transfer to a paper towel–lined plate to drain; crumble. Drain off most of the fat from the skillet. Add shallots; cook about 1 minute, until softened, stirring. Add chopped broccoli and ¼ cup water; cook 5 minutes, stirring. Stir in crumbled bacon.

2. In a large bowl, whisk eggs, milk and salt until frothy. Spoon the broccoli-shallot mixture over the cheese in the pie tin. Pour the custard over the vegetables. Sprinkle the remaining cheese on top.

3. Bake for 30 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, or overnight.

TIP: Quiche will keep, refrigerated, tightly covered, up to 3 days. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes.