Broccoli and Red Pepper Pie
Adapted from Main Course Vegetarian Pleasures
Serves 3

Olive oil
1 medium onion, diced
2 garlic cloves, minced
Sea salt
1 small red pepper, cored and diced
1 large bunch of broccoli, cut into small florets
1/4 tsp. crushed red pepper flakes
1/2 of a 14 oz. can of chickpeas, drained and rinsed
1 tbsp. butter, softened
1/4 cup plus 1 tbsp. bread crumbs
3 eggs
1/2 whole milk
1/4 cup grated Parmesan cheese
1/4 tsp. dried oregano
Freshly ground pepper
1 cup grated cheese (DN: The recipe calls for Muenster but I usually use what I have on hand.)

1. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Add the onions and red pepper plus a good pinch of salt, and saute until softened, about 10 minutes. Add the garlic and stir for another 2 minutes.

2. Stir in the broccoli, crushed red pepper flakes, and chickpeas. Pour on 2 tbsp. of water, cover the pan, and cook for about 7 minutes, or until the broccoli is tender yet still bright green. Remove the cover and cook away any remaining liquid. Remove the pan from the heat and allow to cool.

3. Preheat the oven to 375 degrees. To make the “crust”, butter a 9-inch pie plate with the butter. Sprinkle 1/4 cup of the bread crumbs on the bottom of the pie plate. Rotate to cover the bottom and sides of the plate with the crumbs.

4. In a large bowl, beat the eggs. Beat in the milk, Parmesan cheese, oregano, a good pinch of salt and a few grinds of pepper. Stir in the vegetable mixture. Spoon half the mixture into the pie plate. Sprinkle on the 1 cup of cheese. Spoon on the remaining mixture, then sprinkle the remaining tablespoon of bread crumbs over the top.

5. Bake 35-40 minutes, or until a knife inserted in the center of the pie comes out clean. Let sit 5 minutes before serving.

(Vegetable mixture can be made one day ahead and stored, covered, in the refrigerator. Pie can be made 4 hours ahead and served at room temperature.)