Raabs are the bright green flowering brassica shoots from the likes of turnips, broccoli or kale. You’ll find them gathered into bunches at the farmers market in early April in the Northwest. You can substitute broccolini or regular broccoli if you can’t find raab.
1-2 bunches raab (about 1 pound), washed, trimmed, and roughly chopped
1-2 tablespoons olive oil
Salt and pepper
5 eggs, beaten
1 cup whole milk or half and half
Generous pinch salt and freshly ground black pepper
4 ounces shredded sharp cheddar or other cheese (about 1 cup)
4 slices bacon, crisply cooked and crumbled (optional)
Roast the raab
Preheat oven to 350 degrees. In a medium bowl, toss raab with olive oil and salt and pepper to taste. Transfer to sheet pan lined with foil or parchment; make sure not to crowd the pan or everything will steam, rather than roast. Roast for 20 minutes, or until stems are tender and leaves are crisp at the edges.
Reduce oven temperature to 325 degrees.
Make the filling
In a medium bowl, whisk together beaten eggs, milk and salt and pepper. Spread cheese evenly over bottom crust. Spread roasted raab in an even layer, starting with 8 ounces (about 1 cup) and adding more if desired. Add optional crumbled bacon. Pour egg mixture over top and place the quiche on a baking sheet.
Bake and cool
Bake quiche in preheated oven for 30-35 minutes, or until custard is set but there is still a slight jiggle in the middle. Cool for 10 minutes. Serve warm or at room temperature.