Description
Classic French broccoli garlic quiche delivers creamy elegance with crisp pastry and robust vegetable flavors. Cheese and herbs complement this rich, savory dish, inviting you to savor each delectable bite.
Ingredients
Scale
- 6 eggs, large
- 5 oz (140 g) extra-sharp Cheddar cheese, coarsely grated
- 1 ½ cups (360 ml) half-and-half
- 10 oz (280 g) broccoli florets, bite-sized
- ¼ cup (30 g) Parmigiano-Reggiano cheese, grated
- 1 9-inch (23 cm) pie crust
- 2 garlic cloves, large
- ¼ tsp nutmeg, grated
- ¼ tsp cayenne pepper
Instructions
- Crust Preparation: Roll out pie dough into a thin, smooth circle on a lightly floured surface, ensuring uniform thickness and elegant edges.
- Pie Plate Positioning: Transfer dough carefully to a 9-inch pie plate, pressing gently into dish contours, trimming excess, and creating decorative crimped borders.
- Crust Chilling: Puncture crust bottom with fork, then refrigerate for 30 minutes to solidify dough structure and prevent potential shrinkage.
- Initial Baking: Cover chilled crust with aluminum foil, fill with pie weights, and bake until edges turn pale golden, maintaining structural integrity.
- Final Crust Browning: Remove foil and weights, continue baking until entire crust achieves a rich, deep golden complexion.
- Vegetable Preparation: Briefly blanch broccoli in salted boiling water, shock in cold water, then thoroughly pat dry to preserve color and texture.
- Custard Creation: Combine garlic paste, eggs, half-and-half, nutmeg, cayenne, and salt in a large bowl, whisking until mixture becomes silky and homogeneous.
- Quiche Assembly: Place pre-baked crust on sheet pan, pour custard evenly, strategically distribute blanched broccoli, and generously sprinkle cheese across surface.
- Baking and Resting: Bake until custard sets with a subtle center tremor, then allow quiche to rest for 20 minutes, enabling flavors to harmonize and filling to stabilize before serving.
Notes
- Crust Chilling Tip: Refrigerate the pie crust for 30 minutes to prevent shrinkage and maintain a flaky texture during baking.
- Blanching Technique: Quickly cool broccoli in ice water after boiling to lock in bright green color and prevent overcooking.
- Garlic Flavor Boost: Grinding garlic with salt creates a smooth paste that distributes flavor evenly throughout the custard.
- Resting Period Importance: Let the quiche rest for 20 minutes after baking to allow the custard to set and flavors to develop fully.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 319
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 245 mg