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.
13 replies on “Broccoli, Jack & Cheddar Quiche”
WOW. This looks fantastic! My family would love this at our next gathering.
(your foodbuzz friend!)
I love quiche for its versatility – so far, we’ve tried sun-dried tomatoes and mushroom, bacon and leeks, spinach and smoked salmon. Will have to give broccoli its chance too!
Cheesy broccoli is so good and making it into a quiche sounds great!
This looks delicious and sounds delicious. You might want to enter it, in our BSI, Blogger Secret Ingredient which is broccoli, this week. It is not a contest, just a way to share recipes with a common thread, the ingredient. Last week was plum.
This looks like a winner and everyone appreciates that. If you so want to, this week, I am hosting it at my blog. Just link it to the post on BSI and we will list it to be shared on Monday. It would be great if you emailed me with a photo.
Hope you want to join us.
Thanks. You certainly came through. They are great recipes and they can only add to the sharing. This will come out Sunday night or Monday so check in and see all the participants and their recipes. Spread the word. This turns out to be fun and a good source of recipes.
Welcome to BSI.
Looks absolutely delicious! Going to try as soon as possible ’cause love both broccoli and cheese! Yum!
Well, I fixed it right after last comment and it is very good. Strange, I used Mrs. Smith’s deep pie crust and put cheese on as instructed and there was a delicious, almost sweet extrodinary taste there! Extremely light! Excellent for very light lunch, not heavy enough actually for evening dinner if you have a hearty appetite or for man after work. I do recommend this quiche highly, but with my comments for when to fix it kept in mind. My husband stated that it was so light that he had to get something crunchy afterwards, he had 1/2 of pie. One of the better ones that I’ve made and I’ve made several diffent types through the years. Very good and thanks for the recipe. I will make this again, maybe even two to feel in the chase. Yum!
Good comments, UK Fantastic. I remember wanting to eat half of the quiche too. Now I know why. I suppose one could add shredded chicken breast to the mix to make it heartier. Maybe I’ll try that next time.
I really love quiche, and this one sounds and looks great
Thank you for the great recipe! Its was very tasty! I do think next time I will try mixing the cheese with the cream and milk mixture so the cheese can marry more with the broccoli and give it a bit more flavor (I was craving cheesy broccoli). Thanks again!
I just made this quiche for dinner tonight, and it was absolutely splendid. I made two quiches based on the comments above, and all family members are full and content. Thanks for the recommendation of putting the cheese on the bottom.. oh my god so yummy!
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