Broccoli Rabe & Cheese Quiche

The first quiche I made was for my french class in 7th grade. I’m shocked I even knew what quiche was at that moment in time. I remember my mom not being too keen about my choice - one because it was time consumptive & two because the ingredients I chose were on the expensive side. I don’ remember exactly what I put in it but I think there was bacon & lots of butter & eggs. I don’t even remember what it tasted like but I remember making it.

The second time I made a quiche was this past September when I made it for my sister-in-law & brother-in-law who just had their second sweet baby. Knowing they wouldn’t have a lot of time to prepare meals let alone heat them up I made them a quiche since it can be eaten at any temperature - warm, cold or room temp. Plus it has protein & veggies in it. And we can’t forget about the crust - the rich buttery delicious crust. It’s equal parts crispy, creamy & delicious.

This past Sunday I made one for dinner with broccoli rabe & peccorino romano cheese & I will make it again. The crust is the most time consumptive part since you have to cook it twice but it’s worth it. If you’re hosting a brunch or dinner or want to bring new parents something hearty to each this is it. You can make it ahead of time & let’s face it - it’s pretty impressive being that it’s of French origin & all. I served ours with a like mixed green salad with chopped cherry tomatoes.

PS: Mom this one is much easier to make & less expensive but tastes every bit expensive - you should make it for Dad!