From Katie Lee Joel's THE COMFORT TABLE. They say that real men don't eat quiche, but try finding one who doesn't like this one. I love the heat of the red pepper flakes offset by the creamy goat cheese. If I am entertaining guests for brunch, I sometimes use individual 4-inch tart pans to make mini quiches for each guest. This quiche can also be frozen and reheated in the oven.

Single crust for a 9-inch pie (homemade or store bought)
1 cup bite-size broccoli florets
6 large eggs
1 cup milk
1/2 cup heavy whipping cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes, optional
1/2 cup very thinly sliced medium red bell pepper (about 1/2 pepper)
1/2 cup crumbled goat cheese (2 ounces)

Preheat the oven to 3750 F.

Place the pie crust in a 9-inch pie plate. Prick the dough in several areas with a fork. Line the crust with foil and fill the pie with either dry beans or pie weights. Bake for 20 to 25 minutes. Let cool, then remove foil and weights. (Leave the oven on.)

Meanwhile, in a large pot of boiling salted water, cook the broccoli until it is just tender, 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a medium bowl, whisk together the eggs, milk, cream, salt, pepper, and red pepper flakes, if using. Pour the egg mixture into the cooled pie crust. Evenly distribute the broccoli, red bell pepper, and goat cheese in the pie.

Bake until just set and slightly golden on top, about 50 minutes. Let the quiche rest for 10 minutes at room temperature to set up. Slice and serve.

YIELD: 4 TO 6 SERVINGS
PREP TIME: 10 MINUTES
INACTIVE PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR 15 MINUTES