broccoli cheddar quiche

How To Make broccoli cheddar quiche

• 1

  Put the dough on lightly floured work surface and dust top with flour. If the dough is chilled hard, let it stand at room temperature for a few minutes til it begins to soften before rolling it out. Roll out into a round about 12 inches in diameter and about 1/8 inch thick. Transfer to a 9 inch tart pan with a removable bottom. Gently fit the dough into the bottom and sides of the pan. Using scissors or a small knife, trim dough, leaving a 1/2 inch overhang. Fold overhanging dough over and into the pan. Press it firmly against the sides of the pan; the dough should be double thick at the sides and rise about 1/8 inch over the sides of the pan rim. Pierce the dough all over with fork. Line dough with foil and freeze for 15 to 30 minutes. Position rack in lower third of oven and preheat to 375. Put dough lined pan on baking sheet and fill foil with pie weights or dried beans. Bake til dough is set and beginning to brown, about 20 minutes. Meanwhile, make the filling. Bring a medium pan three fourths fill of lightly salted water to boil over high heat. Add broccoli and cook til florets are barely tender, about 5 minutes. Drain well and pat dry with kitchen towels. In bowl, whisk together the half and half, eggs, dill, 1/2 tsp. salt and 1/4 tsp. pepper til mixed. Remove baking sheet with tart pan from oven. Remove foil and weights. Scatter broccoli and cheese evenly in pastry shell. carefully pour the egg mixture into the shell. Return sheet to oven an reduce oven temperature to 350. Bake til filling is puffed and golden brown, about 35 minutes. Let cool slightly and then serve. Instead of the broccoli,use trimmed asparagus spears, cut into 1 inch lengths and blanched in boiling water til tender crisp, about 3 minutes. You may also wish to substitute Gruyere for the cheddar cheese. Serves 6
• 2

  Buttery Pastry Crust: 1 1/4 cups flour 1/4 tsp. fine sea salt 7 Tbsp. unsalted butter, chilled 1/4 cup ice water or as needed In large bowl, whisk together flour land salt. Cut butter into cubes and scatter over flour mixture. Using a pastry blender or two knives, cut butter into the flour mixture just til mixture forms coarse crumbs, about the size of peas. Drizzle ice water over flour mixture and toss with fork til mixture forms moist clumps. If dough seems too crumbly, add a little more ice water. Form dough into disk (some flakes of butter should be visible.) Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Or, overwrap with foil and freeze for up to 1 month, then thaw in refrigerator before using. Picture and recipe courtesy of Breakfast Comforts
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