Description
Creamy Broccoli Garlic Quiche brings French countryside comfort to your table with its golden, flaky crust and rich, savory filling. Green florets nestled in silky custard promise a delightful meal that will transport you to a charming Parisian kitchen.
Ingredients
Scale
Main Vegetables:
- 10 ounces (280 grams) broccoli florets, bite-sized
- 2 large garlic cloves
Proteins and Dairy:
- 6 large eggs
- 5 ounces (140 grams) extra-sharp Cheddar cheese, coarsely grated (2 cups)
- ¼ cup (30 grams) Parmigiano-Reggiano cheese, grated
- 1 ½ cups (360 milliliters) half-and-half
Seasonings and Base:
- ¼ teaspoon grated nutmeg
- ¼ teaspoon cayenne pepper
- 1 9-inch (23 centimeters) pie crust
Instructions
- Prepare the pie crust by rolling out the dough into a thin, circular shape on a lightly dusted surface, ensuring even thickness and smooth edges.
- Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the contours of the dish. Trim excess dough and crimp the edges for a decorative finish.
- Prick the bottom of the crust with a fork to prevent air bubbles, then refrigerate for approximately 30 minutes to firm up the dough.
- Line the chilled crust with aluminum foil and fill with pie weights to maintain its shape during initial baking.
- Bake the weighted crust until the edges turn a pale golden color, then remove the foil and weights to continue baking until the entire crust becomes a deep golden brown.
- While the crust bakes, blanch the broccoli in salted boiling water for 4 minutes, then immediately cool in cold water and pat dry to preserve its vibrant color and crisp texture.
- Create a garlic paste by finely mincing the garlic and grinding it with a pinch of salt using the side of a knife.
- In a large mixing bowl, whisk together the garlic paste, eggs, half-and-half, nutmeg, cayenne, and salt until the mixture becomes smooth and well-combined.
- Position the pre-baked crust on a sheet pan, then pour the custard mixture into the shell.
- Distribute the blanched broccoli evenly across the custard and sprinkle the cheese over the top.
- Bake the quiche until the custard is just set, with a slight tremor in the center, which will continue to firm up as it cools.
- Allow the quiche to rest for at least 20 minutes before slicing and serving, enabling the filling to stabilize and the flavors to meld.
Notes
- Perfectly crisp pie crust requires chilling the dough for 30 minutes to prevent shrinking and maintain its shape during baking.
- Blanching broccoli in salted boiling water for exactly 4 minutes ensures bright green color, tender texture, and removes raw taste.
- Mashing garlic with salt creates a smooth paste that distributes flavor evenly throughout the creamy egg custard.
- Use a 4-sided sheet pan underneath the pie plate to catch any potential spills and make transferring the quiche easier.
- Let the quiche rest for at least 20 minutes after baking, allowing the delicate custard to set completely and improve slicing.
- The slightly trembling center indicates a perfectly cooked quiche – it will continue firming up as it cools, creating a silky, luxurious texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 240 mg