quiche essentials: broccoli & two-cheese quiche

How To Make quiche essentials: broccoli & two-cheese quiche

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  PREP/PREPARE
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  For this recipe, you will need a medium-sized pan, to cook a few things, and a standard, ovenproof, pie plate, to throw it all together. As a matter of fact, if the pan is the right size, you could probably assemble and bake the thing in the pan. That makes it a one-pan meal.
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  It is about the balance. We all love the fluffy taste of a perfectly baked quiche, and part of that perfection is the proper balancing of the eggs and milk. Too many eggs, and it tastes like you are eating an omelet, too few, and the quiche will not set. I have found that the ideal balance is 1 large egg per 1/2 cup milk. That should do the trick.
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  Chef’s Tip: You will notice from the main image, that the quiche seems to have areas of cheese, and areas of egg. Some people mix the cheese in with the liquid; however, I lightly toss the cheese with the veggies, and then pour the liquid on top. That way, when it cooks you will have areas with more cheese than eggs, and vise/versa. And that makes every bite a tasty adventure.
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 360f (180c).
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  Cut the broccoli into bit-sized pieces, and reserve.
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  Add the butter to a skillet over medium heat.
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  When the foaming subsides, add the onions.
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  Stir until the onions soften, and begin to brown, about 3 - 5 minutes.
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  Add the broccoli, and then stir with the onions, for 2 minutes.
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  Remove pan from heat, and allow to cool, for about 10 – 12 minutes.
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  Chef’s Note: Veggies contain a lot of moisture, and I want to do everything possible to prevent a runny quiche, so by letting the veggies sit in the pan (off heat), the residual heat will help to evaporate any unwanted moisture.
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  If you have not done so, grate the Gruyère and crumble the Feta.
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  Lightly toss the cheeses with the veggies, and then add to a lightly-greased pie plate.
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  Whisk together the half & half with the eggs, and the nutmeg, salt, and pepper, and then pour into the pie plate over the veggies. If you are feeling adventurous, add a few sliced tomatoes to the top.
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  Place in the preheated oven, and bake until the sides are set, and the middle still has a bit of a giggle, about 50 – 60 minutes.
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  Chef’s Tip: One of the side effects of over-cooking a quiche is that ii will become wet and soggy. Why? The protein strands in the egg will begin tightening, just like wringing out a sponge, and will dump all that liquid right into the pie plate. So, if the middle has a giggle, that is a good thing. Besides, carryover cooking will continue to cook the quiche for 5 – 7 minutes after it has been removed from the oven.
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  Remove from the oven, and allow to rest 10 minutes before cutting and serving.
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  PLATE/PRESENT
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  Serve by itself, or with a small side salad. Enjoy.
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  Keep the faith, and keep cooking.
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