#35 Broccoli Cheddar Quiche

Posted by Chrisi

The author of my favorite blog and You-Tube channel (emilynoel83, beautybroadcast.net) challenged herself to post a blog entry every day during the month of November.  She’s calling it “Non-stop November.”  I would love to embark on a similar challenge but it’s near impossible with my schedule.  So I have set a more attainable goal… to catch up on my blog posts.

To date, every post on Naughty Pies has featured a dessert pie, but my crust works equally well with savory quiches or tarts.  Of course, you will be hard-pressed to find my crust recipe on this site as my husband forbids me to post it.  It’s not your typical pie crust and, in all modesty, it’s phenomenal!  But use any ol’ pie crust recipe… it will do (gasp… pause… wink).

I browsed the web and consulted my Baking Illustrated in search of a good quiche recipe.  Dissatisfied with my findings, I hybridized a few recipes and then ad-libbed.  The results were quite good.  This quiche had the consistency of a light and silky egg custard.  The egg-to-milk-to-cream ratio was just right.  I also used fresh broccoli and eggs purchased from the Farmer’s Market.  My favorite ad-lib, however, was the thin layer of sharp cheddar cheese between the crust and the filling.  Yummm! 

I found that this quiche makes excellent left-overs.  I served it for a “Sunday breakfast for three” and ate it for lunch later in the week.  It was just as good on Tuesday, Wednesday and Thursday as it was on Sunday.  So, if you are expecting a house full of guests for the holidays, make this quiche in advance and surprise your guests with your culinary prowess.  When they compliment you say, “What, this ol’ thing?”

Crust: 9” partially baked pie crust.  Here’s how you partially bake the crust…

When you place the dough in the pie pan, be careful not to stretch it.  If you do, the crust will shrink when it bakes.  Once you have the dough in place and have made the crust, center a long (16”) piece of aluminum foil over the dough.  Press the foil to the dough so that if fits like a second skin.  Leave the excess as over-hang so that you can remove the foil with ease.  Fill the pie pan with pie weights (I use dried beans) and bake at 400F for 15 min.  After 15 min., remove the pie weights by lifting out the aluminum foil.  Then use a fork to prick the bottom of the pastry (~8 times).  Use a slight twisting motion with the fork to enlarge the holes.  Lower the oven to 375 and bake 10 min.  If the dough begins to puff, prick it again with the fork.  After 10 min., seal the crust by brushing on whisked egg whites.  Bake an additional two minutes.  The egg white glaze will ensure that your crust stays flakey once the filling is added.

·       8 oz. extra sharp cheddar cheese, shredded and divided
·       1/2 head of fresh broccoli cut in to small pieces, steamed/boiled beforehand
·       4 eggs
·       1/2 cup organic half and half
·       1/2 cup 2% organic milk
·       1/2 teaspoon sea salt

Place a thin layer of cheddar cheese on top of the partially baked crust.  Distribute the cooked broccoli in the pie pan (see photo below). In a mixing bowl, thoroughly combine the remaining ingredients (leave a little cheese to sprinkle on the top).  Pour filling into the crust.  Sprinkle with the remaining cheese and bake at 350F for ~50 min. or until the eggs are set.


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