Tortino di Broccoli di Rapa Broccoli Quiche Broccoli Rabe baked into a simple pie crust. The bitterness of this nutritious vegetable is tempered with the sweetness of Raisins and Balsamic Vinegar transforming it into a culinary masterpiece. You may eliminate the pie-crust completely and serve the vegetable as is. In that case, omit the eggs at the end of the second half of the recipe. THE PIE CRUST 2 cups sifted all-purpose Flour 1 tsp Salt 1/4 tsp Sugar 10 Tbls (1 1/4 sticks) un-salted Butter 2 Egg yolks about 1/2 cup ice-cold Water 1. Butter should be very cold. Cut into 1/4" dice.           In large bowl, Mix Flour, Salt & Sugar.           Add Butter pieces, begin cutting Butter into Flour.           Add Egg yolks one at a time while blending in the Butter.           Work fast so that butter does not get too soft. 2. When the Flour-Butter mixture begins to resemble           coarse bread crumbs, begin adding ice-cold water.           Work it until it just barely holds together in a ball.           Do not overwork. Press it roughly into a ball and           Refrigerate for about 2 hours. 3. After 2 hours, preheat oven to 450º           Take dough ball out of refrigerator.           On a very lightly floured surface,           press dough ball down to make a small disk.           Roll out to make a 3/16" round sheet. 4. Place into a lightly buttered quiche pan, pressing it into the sides.           Remove excess around the edges.           Crimp the edges to give a scalloped appearance. 5. With a fork, poke holes all over pastry.           Place parchment paper or tin foil tightly onto top of pastry,           Pour pastry weights, kidney beans or rice onto           paper or foil to hold it down 6. Put into oven, bake for 8 minutes at 450º.           After 8 minutes, remove weighted down paper or foil.           Return to oven, bake 5 - 8 more minutes           or until it barely begins to turn golden.           Do not let it brown too much. 7. Remove from oven and allow to cool on a rack. (8. You may of course ignore this part of the recipe and buy a           ready-made quiche crust. Just follow the directions for pre-baking,           then procede to preparing the vegetable filling.) THE BROCCOLI RABE 2 lbs fresh Broccoli Rabe 2 Tbls Olive Oil 1/4 cup Shallot (finely chopped) 1 tsp Garlic (finely chopped) 3 Tbls Pine Nuts 3 Tbls Black Raisins OR Black Currents 1/2 tsp Salt 1/4 tsp ground Black Pepper 3 Tbls Balsamic Vinegar 3 Tbls grated Romano OR Parmiggiano Cheese 3 whole Eggs (lightly beaten) [OMIT if you are not filling a pie crust] 1. Wash Broccoli Rabe, cut off most of the thick stems from the bottom.           Put into large pot, fill with cold water,           Place on hich heat, bring to boil,           Boil 1 minute, remove from heat, drain, cool slightly so you can handle it.           Chop Broccoli Rabe (medium to coarse). 2. Meanwhile, heat a large frying pan,           Add Olive Oil,           Add Shallots, saute until they begin to turn golden.           Add Garlic and Pine Nuts, saute about 2 more minutes.                     (Be careful not to burn the Garlic and Pine Nuts) 3. Add coarsely chopped Broccoli Rabe, Raisins, Salt & Black Pepper.           Toss well to distribute the Shallots, Garlic & Nuts from the bottom. 4. Pour in Balsamic Vinegar all around.           Lower heat, simmer uncovered 8 - 10 minutes to wilt the vegetable.                     [You may eliminate the Pie Crust                     [and serve the vegetable at this point!                     [Sprinkle on grated Cheese and serve hot OR cold 5. Remove Broccoli Rabe from the pan and allow to cool.           When cool, mix in grated Cheese, reserving 2 tsp for later           Mix in lightly beaten eggs           Spread entire mixture into pie crust,           Cover with tin foil, place into 375º oven,           Bake for 40 minutes. 6. After 40 minutes, remove tin foil, sprinkle on remaining grated Cheese,           Bake for 5 more minutes. 7. Serve Warm.           This may be prepared ahead, refrigerated, & reheated.