Here's a variation on my previous cauliflower caraway quiche.

Ingredients

• 1 crown of brocolli, steamed and chopped.
• 1 tablespoon extra-virgin olive oil.
• 1 medium onion, thinly sliced.
• 3/4 teaspoon caraway seed, ground or crushed.
• 1/2 teaspoon ground coriander.
• 1/2 teaspoon crushed red pepper, or to taste.
• 3/4 teaspoon salt.
• 8 eggs, room temperature.
• 1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup).
• 8 oz crumbled feta cheese.
• 3 tablespoons chopped fresh dill, divided.

Method

1. Fry onions in olive oil until translucent. Add caraway, coriander and red pepper. Cook for one minute. Remove mixture from heat and allow to cool to room temperature. Once they are cool, proceed to next step.
2. Beat eggs together. Mix with all ingredients. Pour into buttered 8"x8" baking dish. Place into oven preheated to 300°. Cook for 60 minutes. Top of quiche should be barely browned. Remove. Let sit for 15 minutes. Serve.

Notes

• Damn. I forgot to put the salt in this time. We'll see how it turns out.
• Instead of steaming the broccoli, I boiled it a bit in water with caldo powder added. Then took it from the pan, rinsed it with cold water in a strainer, and then chopped it fine. .
• I used 8 oz of crumbled feta. Really that's twice the amount of cheese from the previous recipe.
• I rather wonder whether I could just chop the broccoli fine and then cook it with the egg mix raw. After all, it's in the oven for an entire hour.

Turned out fine. No big whoop. Took 60 minutes to cook, and that might have been a bit too little. I think the feta and broccoli might have had a bit too much water in them.