1 bunch (about 3/4 pound) broccoli rabe

1 tablespoon butter

2 garlic cloves, minced

4 eggs

1 cup half-and-half

1 cup milk

Salt and pepper to taste

3/4 cup (3 ounces) grated Cheddar cheese

Set the oven to 400 degrees.

Rinse the broccoli rabe and trim 2 inches off the stems. Place it in a large pot of boiling water and cook for 3 minutes. Drain in a colander and cool under cold running water. Drain well, squeeze out the water, and chop in small pieces.

Heat the butter in a large nonstick skillet over medium-low heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove from the heat, add the broccoli rabe, and mix to combine. Arrange the mixture in a buttered 10-inch ceramic tart plate or a shallow 6-cup baking dish.

Beat the eggs in a large bowl. Add the half-and-half, milk, salt, and pepper, and beat until blended. Pour over the broccoli rabe and sprinkle with the cheese.

Bake for 35 minutes or until the top is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Serves 4 or more.