Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

Today will conclude the first Week Of… blog series, where I walked you through my efforts to like broccoli better. Last but certainly not least, we have the classic broccoli-cheddar combo, this time in quiche form. And yes, real men will eat it. Because it’s good. Real good.

making broccoli cheddar quiche

My plan for my Fridays when doing the Week Of… series is to accompany the recipe with a Recipe Round-Up of sorts. I’ll recap the week, plus post some other links, from my blog and others’, of recipes germane to the week’s theme.

Broccoli Cheddar Quiche

So without further ado, here is the week’s recap!

First, we pureed the broccoli in this delicious Broccoli Basil Soup, so that Julie cannot complain about the texture.

broccoli basil soup

 

 

 

 

 

Secondly, we (quickly!) deep-fried the broccoli florets to make this unbelievably amazing appetizer, Bang Bang Broccoli. Undoubtedly the least healthy broccoli on the menu this week, but it’s so delicious that you kind of forget about that.

bang bang broccoli

 

 

 

 

 

And yesterday we gave props to oft-forgotten broccoli stalks with Roasted Broccoli Stem Dip with Parmesan-Black Pepper Pita Chips. A light, healthy, lemony dip to satisfy dip cravings without expanding your waistline.

roasted broccoli stem dip with parmesan black pepper pita chips

 

 

 

 

 

And here are some more broccoli recipes for your perusal and enjoyment!

broccoli cheddar quiche

Broccoli Cheese Soup from The Texan New Yorker
Roasted Bagna Cauda Broccoli from Food 52
Broccoli Parmesan Fritters from Smitten Kitchen
Southwest Broccoli Queso Chowder from SoupAddict
Broccoli, Bacon, Mushroom and Red Onion Pizza from Farm Fresh Feasts
Cheesy Broccoli Orzo from See Aimee Cook
Roasted Broccoli with Lemon, Chili-Garlic Oil, and Parmesan from Simply Scratch

Broccoli cheddar quiche

Stay tuned for next week’s theme: WINTER STEW!!

{One year ago: Adobo Salmon Salad Tartines}

Source: adapted from A Year of Pies by Ashley English

Ingredients:
PASTRY CRUST:
1 ¼ cup all-purpose flour
½ tsp kosher salt
1 stick (8 tbs) unsalted butter, very cold
6 tbs ice water

QUICHE:
4 thick-cut slices bacon, chopped
1 small onion, chopped
1 medium head of broccoli, florets only, chopped into bite-size pieces
2 garlic cloves, minced
¼ tsp crushed red pepper flakes
7 large eggs
1 cup half-and-half
Kosher salt and black pepper
8 oz. sharp yellow cheddar cheese, shredded

Directions:
First, make the crust. Add the flour and salt to a large bowl. Working quickly, cut the butter into small pats and add to the flour. Using a pastry cutter or two butter knives, work the butter into the flour until it resembles the size of small peas. Add the water and mix to combine with a rubber spatula until it has mostly come together. Knead lightly with your hands to get those last few scraggly crumbs. Shape the dough into a disc and wrap tightly in plastic wrap. Chill in the fridge for at least 1 hour.
Grease a 9-inch deep-dish pie plate.
Unwrap the chilled pie dough disc and place it on a lightly floured work surface. With a floured rolling pin, roll the dough out into a circle to fit your pie plate. Roll the dough over the rolling pin and transfer it to the prepared plate. Press the dough into the plate, then trim any overhang and crimp the edges decoratively. Stick the pie plate in the fridge while you prep the filling.
While the pie shell is chilling in the fridge, make the quiche filling. Preheat your oven to 350 F. Preheat a large skillet over medium-high heat. Add the bacon and sauté until the fat has rendered and the bacon is nice and crisp. Remove with a slotted spoon and drain on a paper towel lined plate.
Pour out all but 1 tbs bacon fat. Return the skillet to medium heat. Add the onion and broccoli floret pieces; sauté until softened and the onions are translucent, about 3-5 minutes. Add the garlic and crushed pepper flakes and cook 1 minute more. Shut off the heat and set aside.
In a medium bowl, whisk together the eggs and half-and-half. Add salt and pepper to taste.
To assemble the quiche: spoon the broccoli mixture over the bottom of the pie crust. Add half the cheese and spread in an even layer. Now pour the egg mixture carefully over the filling. Add the rest of the cheese on the top.
Place the pie plate on a baking sheet. Carefully slide into the oven and bake for 45-50 minutes, until the top is lightly browned and a knife inserted into the center of the pie comes out clean with no runny egg clinging to it.
Let rest about 10-15 minutes, then slice into wedges and serve hot.

One response to “Broccoli Cheddar Quiche

  1. Pingback: King Ranch Casserole #SundaySupper | The Texan New Yorker

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