Broccoli & Cheddar Quiche

Instructions

1. Make the filling & assemble the quiches

   • Pat the eggs until smooth. • Season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. • Add the cooked broccoli and pancetta to the egg mixture; stir to combine. • Evenly divide the filling between the prepared pie crusts. • Evenly top with the remaining grated cheese; season with salt and pepper.

2. Bake the quiches & serve your dish

   • Place the quiches on a sheet pan. • Bake 18 to 20 minutes, or until the centers are set and the crusts are golden brown and the filling is set and browned on the edges. • Remove from the oven; let stand 5 minutes before serving. • Slice and serve the baked quiches with the dressed arugula. Enjoy!

3. Prepare & roast the pancetta

   • Preheat your oven to 425°F. • Remove the plastic overwrap from each pie crust; leave in aluminum pans. • Cut the pancetta into 1/2-inch pieces. • Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. • Roast 8 to 10 minutes, or until browned and cooked through. • Remove from the oven.

4. Prepare the remaining ingredients

   • Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. • Grate the cheese on the large holes of a box grater. • In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high heat until hot. • Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. • Transfer to a large bowl. • Wipe out the pan.

5. Cook the broccoli

   • In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high heat until hot. • Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. • Transfer to a large bowl. • Wipe out the pan. • Turn off the heat.