Broccoli, Mushroom, Cheddar Quiche

21 07 2010
I got some broccoli out of my Mom’s garden and was inspired to make a quiche for my family. I am going away for a few days and I knew this would be a great surprise to find in the refrigerator and would last them for dinner and probably a lunch. I must admit, this quiche looks extraordinary.
Please use your favorite savory pie crust. I have a great recipe from my time in Paris but it is hard to describe in a recipe. Good pie crust is all about the technique and lots of Beurre (butter) as the French say. I have made mine a little healthier by substituting some whole wheat pastry flour for the white flour. Come take a pie making class with me and I will teach you all the tricks.

Your favorite savory pie crust

1/2 head broccoli, cut into florets with about a 1 inch stem

1 small container of cremini mushrooms, about 10 mushrooms, thinly sliced

4 cloves garlic, minced

2 Tbsp neutral flavored oil such as grapeseed

6 eggs

1 1/2 cups half and half

1 1/2 tsp mace or nutmeg

2 tsp minced fresh thyme

2 tsp minced chives

pinch cayenne pepper or better yet, Piment D’Esplette

2 cups grated sharp Cheddar

1/4 cup grated Parmigiano-Reggiano

salt and pepper to taste

Preheat the oven to 375 degrees. Roll out the pie crust and line a 10-inch pie pan. Chill the dough. Then blind bake it in the oven by weighting the pastry down with pie weights or dried beans placed over parchment paper. Bake for about 20 minutes then remove the weights and continue to bake 5 – 10 minutes more or until just begins to turn golden.

Meanwhile, steam the broccoli until tender then dump into ice water to arrest the cooking process. Drain and pat dry with paper towel. In a saute pan, heat the oil and saute the garlic for about 1 minute. Then add the mushrooms and continue to saute until the mushrooms release  all their liquid. Remove from heat.

In a large bowl, put the eggs, half and half, mace, pepper, chives, and thyme. Whisk together. Season with salt and pepper. Add in the mushrooms and garlic mixture. Stir together. Pour this custard into the prepared pie shell. Add the broccoli florets. Sprinkle the top with the two cheeses.

Bake for about 40 minutes or until the top begins to turn golden and the custard is set. The custard may wiggle just a bit. It will set more as it cools. Serve hot or at room temperature. May be refrigerated for 4 days.




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