Description
Broccoli garlic quiche delivers a creamy, savory experience from French culinary traditions. Flaky pastry cradles roasted broccoli and rich garlic, promising delightful flavors you’ll savor with each delectable bite.
Ingredients
Scale
- 6 large eggs
- 10 oz (283 g) bite-sized broccoli florets
- 5 oz (142 g) extra-sharp Cheddar, coarsely grated
- 1 ½ cups (360 ml) half-and-half
- ¼ cup (25 g) grated Parmigiano-Reggiano
- 2 large garlic cloves
- 1 9-inch pie crust
- ¼ tsp grated nutmeg
- ¼ tsp cayenne
Instructions
- Crust Preparation: Roll out dough on a lightly floured surface, creating an elegant circular shape with generous overhang for a 9-inch pie plate.
- Crust Reinforcement: Fold excess dough inward, pressing firmly against plate edges and piercing bottom thoroughly with a fork to prevent uneven rising.
- Crust Chilling: Refrigerate the prepared crust for 30 minutes to solidify structure and prevent potential shrinkage during baking.
- Initial Baking: Line chilled crust with aluminum foil, fill with pie weights, and bake at 375°F for 20-25 minutes until pastry sets and edges turn pale golden.
- Crust Finishing: Remove weights and foil, continue baking until crust achieves a rich golden hue, approximately 15-20 minutes.
- Broccoli Preparation: Blanch broccoli in salted boiling water for 4 minutes, quickly cool in cold water, and pat dry to maintain vibrant color and crisp texture.
- Custard Creation: Combine garlic paste, eggs, half-and-half, nutmeg, cayenne, and salt in a large bowl, whisking until smooth and fully integrated.
- Quiche Assembly: Pour custard into pre-baked pie shell, artfully distribute broccoli pieces, and generously sprinkle selected cheeses across the surface.
- Final Baking: Bake at 375°F for 45-50 minutes until custard sets with a subtle center tremor, indicating perfect doneness.
- Resting Period: Allow quiche to cool for 20 minutes, enabling filling to set completely and flavors to harmonize before serving.
Notes
- Chill the Crust: Refrigerating the pie crust for 30 minutes prevents shrinkage and helps maintain a flaky, crisp texture during baking.
- Blanch with Precision: Exactly 4 minutes of blanching keeps broccoli bright green and crisp-tender, avoiding mushy or discolored vegetables.
- Garlic Paste Technique: Crushing garlic with salt creates a smoother, more intense flavor that distributes evenly throughout the custard.
- Rest and Settle: Allowing the quiche to cool for 20 minutes after baking helps the custard set properly and allows flavors to blend harmoniously.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 180 mg