Sunday, November 25, 2012

Broccoli Cheddar Quiche with Homemade Crust

Ta Da! (Like our new red ceramic ware?)
I guess I was on a cooking kick in anticipation of Thanksgiving this week because I also made this quiche one night for dinner. I bought a couple of needed things for our wee kitchen, and wanted to put them to use! (Note: Red ombre ceramic crock in background, and red ceramic quiche dish!)
I didn't take any photos of the crust making process, but it turned out great! I still have the second crust in the fridge and will likely use it soon, if I can get motivated to cook . . . so much cooking lately!

Broccoli, Onion and Cheddar Quiche Modified from All Recipes 

2 tablespoons butter
 1 onion, minced
 1 teaspoon minced garlic
 2 cups chopped fresh broccoli
 1 (9 inch) unbaked pie crust
 1 1/2 cups shredded mature cheddar cheese
 4 eggs, well beaten
 1 1/2 cups milk
 1 teaspoon salt
 1/2 teaspoon black pepper
 1 tablespoon butter, melted

Preheat oven to 350° F (175° C).

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 30 minutes, or until center has set.

Blurry Broccoli

Foolproof Pie Crust (makes 2 crusts)

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water

Put the flour, salt and sugar into a bowl, mix together. 

Add the butter and mix with fingertips until the mixture looks grainy.*

Then slowly, add the water until you can form the dough by pressing it between your fingers.

Decant the loose dough onto a piece of plastic wrap.

Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.

Split into two pieces and wrap each and chill for at least 4 hours before using.

Dough can be made ahead for up to one week.

Rolling out the dough: I find it easiest to roll the dough out between two pieces of parchment paper (or plastic wrap), as this allows you to get the dough much thinner without the trouble of it sticking to the counter or needing to add more flour to prevent inevitable sticking. Plus, it keeps the kitchen much cleaner, which is always a plus in my book.

* Dough can be made using a food processor, see original recipe for directions. 

Cooling Quiche

Woah. That's some eggy cheesy goodness.

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