Broccoli Garlic Quiche
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F with rack in middle
2
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round
3
Fit dough into pie plate, letting excess hang over edge
4
Fold overhang inward and press against side of pie plate to reinforce edge
5
Prick bottom all over with a fork
6
Chill until firm, about 30 minutes
7
Line pie shell with foil and fill with pie weights
8
Bake until pastry is set and edge is pale golden, 20 to 25 minutes
9
Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more
10
Put pie plate in a 4-sided sheet pan
11
Leave oven on
12
While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes
13
Drain broccoli and rinse under cold water to stop cooking, then pat dry
14
Mince and mash garlic to a paste with a generous pinch of salt
15
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth
16
Pour filling into pie shell and add broccoli, then sprinkle with cheeses
17
Bake quiche until custard is just set, 45 to 50 minutes
18
(Center will tremble slightly; filling will continue to set as it cools
19
) Cool at least 20 minutes
20
Serve quiche warm or at room temperature
21
Preheat oven to 375°F with rack in middle
22
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round
23
Fit dough into pie plate, letting excess hang over edge
24
Fold overhang inward and press against side of pie plate to reinforce edge
25
Prick bottom all over with a fork
26
Chill until firm, about 30 minutes
27
Line pie shell with foil and fill with pie weights
28
Bake until pastry is set and edge is pale golden, 20 to 25 minutes
29
Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more
30
Put pie plate in a 4-sided sheet pan
31
Leave oven on
32
While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes
33
Drain broccoli and rinse under cold water to stop cooking, then pat dry
34
Mince and mash garlic to a paste with a generous pinch of salt
35
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth
36
Pour filling into pie shell and add broccoli, then sprinkle with cheeses
37
Bake quiche until custard is just set, 45 to 50 minutes
38
(Center will tremble slightly; filling will continue to set as it cools
39
) Cool at least 20 minutes
40
Serve quiche warm or at room temperature