Broccoli & Cotswold Quiche

I've had Cotswold on the brain since my birthday, when my friend J. served it as an appetizer at a little birthday soiree. Cotswold is a sharp, pungent cheese, a Double Gloucester with chives. (Shop around for prices on this cheese of the moment: $15.99/ lb at Whole Foods, $22.99/lb at Safeway.)

This quiche was an inspired blend of mouthy, succulent broccoli florettes, the sharp tanginess of Cotswold, the creamy egg custard , and an indulgently crumbing crust. Perfect for lunch or dinner with a little salad, or a bold breakfast treat (but I don't think they'll be any leftovers!)

Broccoli & Cotswold Quiche:
1 cup small broccoli florettes
1 premade frozen pie crust (I used Marie Callender's)
2 oz cheddar cheese, grated
1 egg
1 egg yolk
1 cup half & half
2 oz Cotswold grated
salt
pepper

Preheat oven to 375 F degrees.

Cook the broccoli florettes in salted water for 5 minutes until just tender. Drain and rinse with cold water.

Beat the egg, egg yolk, and half & half. Salt and pepper.

Grate the cheddar cheese into the bottom of the premade frozen pie crust. Arrange the broccoli florettes over the cheddar (cut any that are large into halves). Pour in the egg custard. Top with 2 oz grated Cotswold cheese. Press down on florettes and cheese with a spatula to insure all are covered with the custard. Salt and pepper.

Place crust on a baking sheet and bake for 40 minutes, until custard is set.

Serve with a simple salad.