12 oz 4Earth Farms™ Organic
9" prepared pie crust
1 cup half & half
1 cup shredded sharp Cheddar
2 cloves garlic, minced
½ cup sun-dried tomatoes
½ tsp oregano
½ tsp basil
½ tsp salt
½ tsp black pepper, freshly cracked
Dried beans or baking weights
Prep Time: 10 min
Cook Time: 1 hr
1 Preheat oven to 375º F. Prepare broccoli florets by cutting apart larger heads into smaller pieces. Set aside.
2 Line a pie pan with the pie crust. Trim the edges and then crimp. Poke holes in the bottom of the crust with a fork. Place parchment paper on crust and fill with dried beans to hold the crust in place during baking. Bake for 10 minutes.
3 Remove the parchment and beans. Bake for another 10 minutes or until the crust starts to brown.
4 In a large bowl, whisk together eggs, half & half, Cheddar, garlic, tomatoes, oregano, basil, salt, and black pepper. Stir in broccoli. Fill the partially baked crust with the broccoli mixture in an even layer. Bake for 20 minutes, covered loosely with aluminum foil. Remove foil and continue baking until the crust is brown and the center is set, about another 20 minutes.
5 Serve warm or at room temperature. Enjoy!
To learn more about 4Earth Farms™, visit www.4earthfarms.com