Thursday, December 9, 2010
Broccoli Garlic Quiche
Have you made quiche? Are you intimidated by it? Let me tell you....it is easy. And versatile. As long as you have your custard ingredients of milk (or cream) and eggs, you can pretty much make quiche any flavor you want! My standard quiche recipe uses mushrooms as the main ingredient, but I knew that I would love this one. I think that fresh broccoli is the best and of course, I have a serious weakness for garlic. Put the two together, and voila! Deliciousness! This is perfect for a brunch, lunch, or a simple dinner.
Broccoli Garlic Quiche
Source: Gourmet, September 2009
1 recipe of all-butter pastry dough
10 oz. broccoli florets, coarsely chopped (you can leave a couple inches of the stem if you want)
2 large garlic cloves
1 1/2 cups half-and half (or whole milk)
1/4 tsp. nutmeg, either ground or freshly grated
1/4 tsp. cayenne
5 oz. extra-sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
Preheat oven to 375 degrees with oven rack in the middle.
Roll out dough on lightly floured surface into a 13-inch round. Fit dough into pie plate, letting excess hang over the edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line pastry shell with foil and fill with pie weights (easily found at Bed, Bath, & Beyond in the cooking section), or you can use dried beans. Bake until pastry is set and edge is pale golden, about 20-25 minutes.
Carefully remove foil edge and weights, and bake shell until deep golden all over, about 15-20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
While the shell bakes, cook broccoli in a medium pot of boiling salted water for about 4 minutes. Drain and rinse under cold water (this stops the cooking), then pat dry.
Mince and mash the garlic cloves to a paste with a generous pinch of salt. Whisk together the garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 tsp. salt in a large bowl until smooth.
Pour filling into shell and add broccoli, then sprinkle with cheeses.
Bake until the custard is set, 45-50 minutes. Center may tremble slightly; the filling will continue to set as it cools. Cool at least 20 minutes before serving warm or at room temperature.