Considering I'm always cursing them behind their back, I seem to keep trying to make quiches. I think I'm determined to find a recipe that is straightforward enough that I can make it often and make it a habit, and then I'll think making quiche is incredibly easy. We got some nice looking broccoli in our farm box last week so I decided a quiche would be a great use for it, and perfect to bring to a friend's brunch. I found myself making cookie dough and calzones during a long afternoon naptime, so I figured, what's one more dough to throw into the mix. This is a very easy dough to make, and one I'll be making again. In fact, I will be making this quiche again, which I never thought I'd say about a quiche. I love that it's not a typical deep dish, messy overly eggy quiche, but instead a slight tart packed full of broccoli with a thin layer of egg custard. You can use any cheese you like, shredded cheddar, or even goat cheese. The recipe is adapted from this food blog.
For dough
1 1/4 c flour
1 stick cold butter, cut into pieces
1/4 c water
1 t salt
In a food processor, pulse butter and flour until just combined, then pour in water, pulsing only a few times until it begins to form together. Dump mixture out (will be crumbly) and form into a disk, cover with plastic wrap, and let rest in fridge.
For quiche
1 head broccoli
1 small onion, chopped
2 cloves garlic, pressed
1/2 c cheese
5 eggs
1/3 c whole milk
salt, pepper
Prepare broccoli by chopping up the florets. Heat some olive oil in a pan and saute onions and then garlic and broccoli. Salt and pepper. When broccoli is nearly tender, remove from heat. Roll out pastry dough to fit tart pan and lay and then press into pan. Line the dough with parchment and fill with pie weights. Bake at 375 for about 15 minutes. Remove parchment and weights, and then bake for another 10 minutes. Fill the shell with the broccoli mixture, and then lay cheese across. Whisk the eggs and milk together and then pour into tart shell. Lower oven to 350 and bake for about 30 minutes. You can broil on low for the last minute to brown the top.
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