Veggies A New Way

2 Bunches broccoli broken into florets and stalks peeled and diced
8 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon salt
2/3 cup Parmesan or Romano Cheese

Slightly steam broccoli until just tender, drain

Saute garlic in oil until fragrant but not browned

Toss all ingredients together.  

You can sprinkle additional oil and Cheese on top if you like.

Perfect for dinner, brunch or a picnic lunch.

7 large eggs
1/2 cup half and half
1/2 lb swiss cheese, cubed
2 bunches of broccoli, broken into florets
1 medium onion, chopped
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup mushrooms sliced
1 unbaked pie shell

Preheat oven to 425,  roll out pie shell and place in a quiche dish or deep pie pan.

Steam broccoli until just tender, drain.  Saute onion in butter until transluccent (about 5 minutes), add mushrooms and saute 3 minutes more.

Beat eggs in a large bowl.  Stir in half and half, cheese, broccoli, onion, mushrooms (with butter from saute pan), salt and pepper. 

Pour into pie shell.

Bake at 425 for 15 minutes, then 375 for 40-50 minutes until done. Quiche id done when it is firm in the center, springs back when touched lightly, and knife inserted near center comes out clean.

Serve with tossed salad.