Deep Dish Broccoli Cheddar Quiche
This crowd-pleaser comes from Deb Perelman's third cookbook, Smitten Kitchen Keepers . This is one recipe you will definitely keep! Easy to make, it looks impressive and serves up perfectly. Dijon mustard spread on the bottom of the crust adds a fulsome flavour to the egg custard, which has cheddar and lots of onion and garlic to enhance the broccoli. I've reduced the milk and cream by two tablespoon each, to produce a firmer interior. Don't forget to bake the quiche on a rimmed pan, just in case there are leaks.
Serve this as a main dish or for as a centrepiece for a late-morning brunch. With a salad and rice, you've got a nutritious, great-tasting. showstopper of a meal.
More egg mains for brunch or dinner; Quiche with Sweet Potato Crust or Turkish Poached Eggs with Brown Butter Garlic Chips
Serves: 10
Time: 45 minutes prep., 2 hours baking
Ingredients for the Crust
2 cups flour
1 teaspoon Kosher Salt
1 cup (225 g./8 oz./16 tablespoons) unsalted butter, chilled
1/2 cup ice water
Method for the Crust
Mix the flour and the salt.
Cube the butter and add it to the flour. Toss it in the flour until it is covered. Using a pastry cutter, two knives, your fingers or in a food processor, cut it into pea-sized pieces.
Pour the water over the flour/butter mixture. Blend the water in until the dough is wet and sticky.
Wrap the dough in plastic or parchment paper and chill for 2 hours or up to 4 days, or freeze.
Ingredients for the Filling
1 3/4 lb. broccoli - enough to make 8 cups, chopped
4 tablespoons (55 g./2 oz) unsalted butter
1 large onion, chopped fine
3 cloves garlic, minced
3 teaspoons Kosher salt, divided
1 teaspoon pepper, divided
6 large eggs
2 1/8 cups (535 ml) milk
1/2 cup + 2 tablespoons cream
8 oz. (230 grams) cheddar, grated
1 heaping tablespoon Dijon mustard
Method for the Quiche
Preheat an oven to 350 degrees.
Grease a 9 inch springform pan.
Roll the chilled dough into a 16 inch circle. Fold it in quarters and lift it into the pan, unfolding it and gently pressing it to fill the bottom edges and the sides. Trim the overhang to 1 inch. Use the extra pieces to patch any holes. Cover and refrigerate the dough until ready to fill the pan.
Scrape the stems of the broccoli, breaking off any leaves and rough edges. Cut the stems into 1/2 inch pieces and the florets to 1/2-1 inch pieces.
Melt the butter over medium-high heat. Add the onion, followed by the garlic. Cook them until they are translucent, about 5 minutes.
Stir in the broccoli, 2 teaspoons of Kosher salt and 1/2 teaspoon pepper. Cook for 8 minutes until the broccoli is slightly softened. It should be bright and tender-crisp and slightly salty. Adjust the seasonings as desired. Transfer the broccoli/onion to a bowl to cool for at least 10 minutes.
Whisk the eggs, milk, cream and the remaining 1 teaspoon Kosher salt and 1/2 teaspoon pepper. Add 3/4 of the cheese and stir.
Remove the crust from the refrigerator. Spread the Dijon over the crust.
Add the broccoli/onion mixture to the crust. Add the egg mixture over and sprinkle the remaining cheese over the top.
Put the springform pan on a rimmed baking sheet (to catch any leaks). Bake at 350 degrees for 1 3/4 - 2 hours, until the top is bronzed and a knife inserted in the middle comes out clean.
Let the quiche sit for 10-15 minutes to firm up before undoing the springform. While it's sitting, break off the overhanging crust.
Serve on the base of the springform or carefully transfer to a serving plate. Cut with a serrated knife.
This crowd-pleaser comes from Deb Perelman's third cookbook, Smitten Kitchen Keepers . This is one recipe you will definitely keep! Easy to make, it looks impressive and serves up perfectly. Dijon mustard spread on the bottom of the crust adds a fulsome flavour to the egg custard, which has cheddar and lots of onion and garlic to enhance the broccoli. I've reduced the milk and cream by two tablespoon each, to produce a firmer interior. Don't forget to bake the quiche on a rimmed pan, just in case there are leaks.
Serve this as a main dish or for as a centrepiece for a late-morning brunch. With a salad and rice, you've got a nutritious, great-tasting. showstopper of a meal.
More egg mains for brunch or dinner; Quiche with Sweet Potato Crust or Turkish Poached Eggs with Brown Butter Garlic Chips
Serves: 10
Time: 45 minutes prep., 2 hours baking
Ingredients for the Crust
2 cups flour
1 teaspoon Kosher Salt
1 cup (225 g./8 oz./16 tablespoons) unsalted butter, chilled
1/2 cup ice water
Method for the Crust
Mix the flour and the salt.
Cube the butter and add it to the flour. Toss it in the flour until it is covered. Using a pastry cutter, two knives, your fingers or in a food processor, cut it into pea-sized pieces.
Pour the water over the flour/butter mixture. Blend the water in until the dough is wet and sticky.
Wrap the dough in plastic or parchment paper and chill for 2 hours or up to 4 days, or freeze.
Ingredients for the Filling
1 3/4 lb. broccoli - enough to make 8 cups, chopped
4 tablespoons (55 g./2 oz) unsalted butter
1 large onion, chopped fine
3 cloves garlic, minced
3 teaspoons Kosher salt, divided
1 teaspoon pepper, divided
6 large eggs
2 1/8 cups (535 ml) milk
1/2 cup + 2 tablespoons cream
8 oz. (230 grams) cheddar, grated
1 heaping tablespoon Dijon mustard
Method for the Quiche
Preheat an oven to 350 degrees.
Grease a 9 inch springform pan.
Roll the chilled dough into a 16 inch circle. Fold it in quarters and lift it into the pan, unfolding it and gently pressing it to fill the bottom edges and the sides. Trim the overhang to 1 inch. Use the extra pieces to patch any holes. Cover and refrigerate the dough until ready to fill the pan.
Scrape the stems of the broccoli, breaking off any leaves and rough edges. Cut the stems into 1/2 inch pieces and the florets to 1/2-1 inch pieces.
Melt the butter over medium-high heat. Add the onion, followed by the garlic. Cook them until they are translucent, about 5 minutes.
Stir in the broccoli, 2 teaspoons of Kosher salt and 1/2 teaspoon pepper. Cook for 8 minutes until the broccoli is slightly softened. It should be bright and tender-crisp and slightly salty. Adjust the seasonings as desired. Transfer the broccoli/onion to a bowl to cool for at least 10 minutes.
Whisk the eggs, milk, cream and the remaining 1 teaspoon Kosher salt and 1/2 teaspoon pepper. Add 3/4 of the cheese and stir.
Remove the crust from the refrigerator. Spread the Dijon over the crust.
Add the broccoli/onion mixture to the crust. Add the egg mixture over and sprinkle the remaining cheese over the top.
Put the springform pan on a rimmed baking sheet (to catch any leaks). Bake at 350 degrees for 1 3/4 - 2 hours, until the top is bronzed and a knife inserted in the middle comes out clean.
Let the quiche sit for 10-15 minutes to firm up before undoing the springform. While it's sitting, break off the overhanging crust.
Serve on the base of the springform or carefully transfer to a serving plate. Cut with a serrated knife.