Quiche lovers rejoice: today we venture even deeper in the quiche realm with a broccoli quiche.
In this case, the broccoli id briefly blanched to slightly tenderise the vegetable then immediately thrown into an iced water bath to preserve a little crunch and the vivid green color.
The cheese used may be as mild (like mozzarella) or as strong (like Gruyere) as you wish.
I used Julia Child's pate brisee recipe, which produces a rich, flakey, layered, and buttery cooked crust.
The additional step is blind baking it for 10 minutes is really worth it.
For the filling:
1 head broccoli
1 cup milk
1 cup cream
3/4 cup grated mozzarella
3/4 cup grated cheddar
1 tsp salt
1/4 tsp pepper
For the crust:
1 cup flour
1/2 cup butter, cold
1/4 tsp sugar
1/2 tsp salt
scant 1/4 cup iced water
Drop the broccoli florets in a boiling pot of water and boil for 8 to 10 minutes.
Remove with a slotted spoon and immediately drop into a large bowl of ice and water to stop the cooking and preserve the green color.
Remove from the water and allow to dry in a strainer. This is important because you don't want watery broccoli in your quiche.
Prepare the egg mixture by whisking the eggs, milk, cream, cheeses, salt and pepper in a bowl or beaker.
To make the crust, whizz the flour, sugar, salt, and butter in a food processor.
While the machine is on, pour the iced water in a steady stream.
Gather and press the dough into a disc, wrap in plastic, refrigerate for 30 minutes.
Preheat oven to 375°F.
Roll out the dough, and place in a spring form pan.
Poke the bottom with a fork, and bake for 10 minutes, weighed down by dried beans.
Remove the beans, arrange the dried blanched broccoli florets on the base.
Pour the egg mixture on top, return to the oven for 50 to 60 minutes, until fluffy and golden.
Let sit for 10 to 15 minutes before cutting and serving.
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