I wasn’t kidding when I said that I was adding broccoli to everything right now. I’m still working through this 5lb bag of broccoli wokly florets.
I’ve been wanting to conquer quiche for awhile. Achieving just the creamy, cheesy consistency is not trivial. Today, I feel more successful than ever. I’ve made quiche before and blogged about it, but I must admit that this recipe tops the Salmon one for smooth, rich, creamy texture. Finally!
The trick? Heavy cream, for one, and lots of it. Also, a mixture of Monterrey Jack cheese (which is supremely meltable) and cheddar. And finally, I believe putting the grated cheese in the bottom of the crust and then layering everything else on top of it, rather than mixing the cheese in with the eggs and cream, helped create this exemplary texture. See what you think.
Broccoli Quiche with Monterry Jack and Cheddar
1/2 cup of diced onion
1 tsp olive oil
1 generous cup of broccoli florets
3 large eggs
1 cup heavy cream
1/2 cup whole milk
pinch of freshly ground nutmeg
salt and pepper to taste
1/3 cup shredded Monterrey Jack cheese
1/3 cup shredded Cheddar Cheese
1 frozen, 9-inch deep-dish pie crust, thawed
1. Pull the pie crust out of the freezer to let it thaw and preheat your oven to 400˚F.
2. Heat olive oil in a small frying pan and sautée onions gently until starting to brown, about 8 minutes.
3. Pick over the broccoli florets and trim to them to ensure that they are small enough and of uniform size. Bring a small amount of water to boil in a small saucepan and add the broccoli florets. Boil/steam for 2 minutes tops. Remove from heat, drain water and set aside.
4. Beat together the eggs, cream, milk, salt, pepper and nutmeg. Leave on counter during the rest of the preparation to allow it to come to room temperature.
5. Prick the bottom of the pie crust to prevent air bubbles from forming. Bake crust for 11-15 minutes or until golden brown. Remove from oven and allow to cool.
6. Change oven temperature to 375˚F. Spread cheeses evenly along the bottom of the pie crust. Distribute broccoli florets and cooked onions evenly over the cheese. Pour milk and egg mixture on top. Season with a bit more salt and pepper. Place on a baking sheet and bake for 35 – 40 minutes. Allow to cool a bit before serving. I actually turned off my oven a few minutes early and allowed the quiche to sit in the cooling oven for awhile, which kept it warm and cooking without overdoing it.
Looking for more broccoli recipes? Check out ComfyCook’s collection of Broccoli recipes from BSI participants around the blogosphere.