New Year’s Day Broccoli and Cheese Quiche “My husband, Max, loves broccoli, so the quiche was a natural for him. Since we retired to Lake Sinclair, we are fortunate to have friends and family who enjoy visiting. When company comes, I take a quiche out of the freezer to thaw.” from Mary J. Lewis, Eatonton, Georgia

Serves 4 to 6

Ingredients:

1 teaspoon vegetable or olive oil

1 cup chopped onions

1 small garlic clove, minced

2 tablespoons chopped fresh basil leaves

or 2 teaspoons dried basil

1⁄2 teaspoon black pepper

11⁄2 cups small broccoli fl orets

1 frozen pie shell, thawed

1⁄2 cup grated Parmesan

4 eggs

1⁄2 cup mayonnaise

1 medium tomato, cut into 5 slices

4 pimiento slices, optional

Butter- flavored nonstick cooking spray, optional

Method:

1. Preheat the oven to 350°F.

2. Heat a medium skillet over medium heat. Add the oil and tilt the skillet to coat the bottom.

3. Add the onions and cook, stirring frequently, until translucent, about 4 minutes. Add the garlic, basil, and black

pepper and cook for 15 seconds, stirring constantly. Remove from the heat and set aside.

4. Combine the broccoli and 2 tablespoons water in a micro wave- safe bowl. Cover the bowl with plastic wrap and micro wave on high for 4 minutes until crisp-tender. Drain well and transfer the broccoli to the pie shell. Sprinkle the Parmesan evenly over the broccoli. Top with the onion mixture.

5. Combine the eggs and mayonnaise in a small bowl and whisk until well blended. Pour over the onion mixture and arrange the tomato slices and pimientos, if using, on top.

6. Lightly coat the top with butter- flavored nonstick cooking spray, if desired.

7. Bake for 50 to 60 minutes until the crust is golden and a knife inserted in the center comes out clean.