Quick Quiche for “The Dish”
In honor of T. (AKA The Dish)’s birthday today, I am posting the quiche recipe from the last post per her request.
This is a completely versatile recipe. You can swap out cheeses and vegetables to your liking.
Simple Broccoli Cheddar Quiche
1 pie crust (as I mentioned, I was in a pinch so I used a readymade one. From scratch, Martha Stewart’s Pate Brisee is good.)
1/2 yellow onion, diced
3 garlic cloves, diced
2 heads of broccoli, cut into 1/4 inch pieces, including stems
1 c. milk
2 c. cheddar cheese, shredded
Heat oven to 350 degrees. Defrost the pie crust or prepare according to directions.
Heat 2 T. of olive oil in a pan over medium heat. Add diced onions and garlic and 1 tsp. each of salt and pepper and saute until translucent, then turn off the heat.
Using a separate pot, line the bottom with the stems of the broccoli. Cover with water and add 1/2 tsp of salt. Add the broccoli tops and then cover. Bring to a boil and let cook for 2-3 minutes.
In the meantime, whisk 6 whole eggs and 6 egg yolks in a large bowl with the milk and 3 tsp each of salt and pepper. When combined thoroughly, add the shredded cheese.
Build the quiche by layering the onion-garlic mixture then the broccoli in the crust. Pour in egg and cheese mixture. Bake for 30 minutes, or until the top is golden brown and the eggs are cooked through.
Can be served warm or room temperature.