Your favorite savory pie crust

1/2 head broccoli, cut into florets with about a 1 inch stem

1 small container of cremini mushrooms, about 10 mushrooms, thinly sliced

4 cloves garlic, minced

2 Tbsp neutral flavored oil such as grapeseed

6 eggs

1 1/2 cups half and half

1 1/2 tsp mace or nutmeg

2 tsp minced fresh thyme

2 tsp minced chives

pinch cayenne pepper or better yet, Piment D’Esplette

2 cups grated sharp Cheddar

1/4 cup grated Parmigiano-Reggiano

salt and pepper to taste

Preheat the oven to 375 degrees. Roll out the pie crust and line a 10-inch pie pan. Chill the dough. Then blind bake it in the oven by weighting the pastry down with pie weights or dried beans placed over parchment paper. Bake for about 20 minutes then remove the weights and continue to bake 5 – 10 minutes more or until just begins to turn golden.

Meanwhile, steam the broccoli until tender then dump into ice water to arrest the cooking process. Drain and pat dry with paper towel. In a saute pan, heat the oil and saute the garlic for about 1 minute. Then add the mushrooms and continue to saute until the mushrooms release  all their liquid. Remove from heat.

In a large bowl, put the eggs, half and half, mace, pepper, chives, and thyme. Whisk together. Season with salt and pepper. Add in the mushrooms and garlic mixture. Stir together. Pour this custard into the prepared pie shell. Add the broccoli florets. Sprinkle the top with the two cheeses.

Bake for about 40 minutes or until the top begins to turn golden and the custard is set. The custard may wiggle just a bit. It will set more as it cools. Serve hot or at room temperature. May be refrigerated for 4 days.