Cut yourself a slice, yum!
Broccoli Cheddar Quiche
From: The Sweeter SIde of Amy's Bread
***I didn't actually measure the broccoli, onion or cheese when I made this quiche. The measurements below are a rough estimate of how much I used. Feel free to alter the amounts of these ingredients when making the quiche to fit your taste buds.
- 7/8 cup (200 grams) butter, cut into 1/2 inch dice and very cold
- 2 cups (280 grams) all purpose flour
- 1 3/4 teaspoons Kosher salt
- 3 large egg yolks
- 4 tablespoons (52 grams) ice water
- 1 cup (240 grams) half and half
- 3 large eggs
- 1/2 teaspoon salt
- pinch cayenne pepper
- 3/4 cup lightly steamed broccoli
- 1/2 medium onion, sautéed
- 3/4 cup cheddar cheese
To form the crust, mix together the flour and salt in a large bowl. Rub the very cold, but not frozen, butter into the flour with your fingers or a pastry blender until it looks like coarse breadcrumbs. If the butter starts to feel soft, freeze the mixture for 10 minutes before continuing. In a small bowl, whisk together the egg yolks and ice water. Make a well in the center of the flour mixture and pour in the liquid. Use a fork to stir the ingredients together until they form a rough ball.
As the mass become more define, use you hands to press it gently together into a single mass of dough. There should not be any pockets of dry crumbs remaining. If needed, sprinkle with an additional 1 to 2 teaspoons of ice water. Place the dough on a large piece of plastic wrap. Seal the wrap around the dough and flatten to make a round 3/4 inch thick disk. Refrigerate it for at least 30 minutes before rolling it out.
Remove the child pastry from the refrigerator. On a lightly floured surface, roll out eh dough to 1/8 of an inch thick. Remove the bottom of your tart pan and place the ring of the tart pan on a parchment lined sheet pan. Lay the pastry round on the pan and gently push it down into the pan, pressing the pastry firmly to the sides, making sure the bottom sits flat in the pan, with no curve where the sides and bottom meet. Refrigerate the dough for at least 30 minutes, and up to overnight.
Line the tart with parchment paper and spread the paper with pie weights, beans or rice, pressing down gently to be sure the paper is weighted firmly against the sides of the pastry shell. Bake at 400 degrees for 20 minutes, or until the top edges of the pastry just begin to brown. Remove the paper and the weights, and return the tart to the oven. Continue baking for 5 minutes more, or until the shells are lightly browned and the bottoms begin to look a little dry instead of doughy. Remove the pan from the oven and allow to cool slightly, about 5 minutes, before adding the quiche filling.
While the crust bakes, make the custard filling. In a large measuring cup or a large container with a pour spout, whisk together the half and half, eggs, salt, and cayenne pepper until well combined and set aside. When you are ready to assemble the quiche, layer the onions, cheese and broccoli in the bottom of the tart shell. Place the baking sheet that is holding the tart into the oven. Stir the custard and pour it over the quiche mixture, fill in the pan to within 1/8 inch of the top of the pastry. Don't overfill, or the custard will run out of the crust during baking.
Bake the quiche for 20 to 25 minutes, or until the edges of the filing begin to puff up and the center still jiggles slightly when you shake the pan. Place the sheet pan on a wire rack to cool. When cool enough to handle, remove the quiche from the pan. Serve slightly warm or at room temperature. Leftover may be refrigerated or frozen and reheated in a 400 degree oven for 20 minutes, or until heated through.