1. discovering
BROCCOLINI CHEDDAR QUICHE
SERVES 6; ACTIVE TIME: 15 MINUTES; TOTAL TIME: 1 HOUR, 15 MINUTES
Broccolini packs a nutritional punch, with high amounts of potassium, magnesium, and calcium, plus
vitamins A and C. It’s got a good rep for being kid-friendly too, since it’s sweeter than its cousin broccoli
and has tender stems. May be frozen.
1 (9 inch) frozen vegetarian
pie shell
1 small onion
4 cloves garlic
1 Tbsp. olive oil
1 1/2 cups (1 inch wide) coarsely
chopped broccolini stalks
(about half a bunch)
1/2 cup cherry tomatoes,
quartered
4 eggs
1 cup 2% milk
1/4 tsp. salt
1 1/2 tsp. fresh thyme or 1/2 tsp. dried
1/2 tsp. paprika
1/4 tsp. cayenne
1/8 tsp. ground nutmeg
1 1/4 cups (5 oz.) shredded
extra-sharp cheddar
cheese, divided
1/4 tsp. freshly ground
black pepper
1. Remove pie shell from freezer and let
thaw 10 minutes. Preheat oven to 400°F.
Prick bottom of crust with a fork several
times. Bake for 10 minutes and let cool.
Lower oven temperature to 350°F.
2. While pie shell is thawing and baking,
finely chop onion and mince garlic. Heat oil
in a large nonstick skillet over medium-
high heat. Add onion and garlic and sauté
until onion is translucent, about 3 to 5
minutes.
3. Add broccolini, and sauté until crisp-
tender, about 3 to 5 minutes, stirring
frequently. Remove from heat. Add
tomatoes to the pan.
4. In a medium bowl, whisk together eggs,
milk, salt, thyme, paprika, cayenne, and
nutmeg.
5. Sprinkle 1⁄4 cup of the cheese over the
bottom of the cooled pie shell. Arrange
vegetables evenly on top of the cheese, then
sprinkle with remaining 1 cup cheese. Pour
milk-egg mixture over vegetables. Sprinkle
surface with pepper.
6. Bake until center is just set, about 30 to
40 minutes. Let cool on a wire rack for 20
minutes before serving, Serve warm, at
room temperature, or cold.
APPROXIMATE NUTRITIONAL VALUES: 340 CALORIES,
20G CARBOHYDRATES, 13G PROTEIN, 22G FAT (9G
SATURATED), 150MG CHOLESTEROL, 440MG SODIUM,
2G FIBER
{BROCCOLINI
CHEDDAR
QUICHE}
FRESH
IDEAS
12 hannaford.com
broccolini
It’s easy to mistake broccolini for baby broccoli — but
it’s a versatile vegetable all its own. Broccolini is a
tasty Japanese cross between broccoli and kailaan,
a Chinese kale leaf. Tiny, soft florets top the thin,
asparagus-like stalks. The taste mimics broccoli’s
sweetness with additional peppery notes, and the dark
green vegetable offers an extra boost of calcium and
iron. You can toss broccolini into stir-fries, bake it in
pasta dishes, or layer it in a taco. Add chopped
broccolini to a hearty, vibrant quiche, as we have done
here. Or let it shine as a simple side dish: roast
broccolini with lemon slices for a citrusy-sweet twist
on healthy greens, and drizzle tahini or sprinkle
sesame seeds in the pan for a satisfying crunch.
— Caroline Cassard