Description
Savory homemade broccoli garlic quiche brings French countryside charm to your kitchen table. Creamy eggs, crisp pastry, and roasted broccoli create a delightful meal that welcomes you to enjoy comfort and flavor in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 10 ounces (283 grams) bite-sized broccoli florets
- 5 ounces (142 grams) extra-sharp Cheddar, coarsely grated (2 cups)
Dairy and Liquid Ingredients:
- 1 ½ cups (360 milliliters) half-and-half
- ¼ cup (25 grams) grated Parmigiano-Reggiano
Seasoning and Crust:
- ¼ teaspoon grated nutmeg
- ¼ teaspoon cayenne
- 2 large garlic cloves
- 1 9-inch pie crust (use your favorite recipe or buy one premade)
Instructions
- Prepare the pie crust by rolling out dough on a lightly dusted surface into a circular shape, creating a generous overhang around a 9-inch pie plate.
- Reinforce the pie crust edges by folding excess dough inward and pressing firmly against the plate’s sides. Pierce the bottom thoroughly with a fork.
- Refrigerate the prepared crust for approximately 30 minutes to ensure firmness and prevent shrinkage during baking.
- Line the chilled crust with aluminum foil, filling it completely with pie weights to maintain shape during initial baking.
- Bake the weighted crust in a preheated 375°F oven until the pastry sets and edges turn pale golden, approximately 20-25 minutes.
- Remove pie weights and foil, then continue baking until the crust achieves a deep golden color throughout, roughly 15-20 minutes more.
- Simultaneously, blanch broccoli in salted boiling water for 4 minutes, then immediately cool under cold water and pat dry to preserve vibrant color and texture.
- Create a garlic paste by finely mincing garlic and crushing it with a pinch of salt using the flat side of a knife.
- Whisk together the garlic paste, eggs, half-and-half, nutmeg, cayenne, and salt in a large mixing bowl until smooth and well-incorporated.
- Pour the custard mixture into the pre-baked pie shell, strategically arranging broccoli pieces throughout.
- Generously sprinkle selected cheeses over the quiche surface for enhanced flavor and visual appeal.
- Bake the quiche in the 375°F oven until the custard sets with a slight tremor in the center, approximately 45-50 minutes.
- Allow the quiche to cool for a minimum of 20 minutes, permitting the filling to continue setting and flavors to meld before serving.
Notes
- Pre-Bake Crust Tip: Chilling the pie dough for 30 minutes helps prevent shrinkage and creates a flakier, more stable crust during baking.
- Water Bath Technique: Placing the pie plate on a sheet pan ensures even heat distribution and prevents bottom burning.
- Broccoli Blanching Secret: Briefly boiling and then shocking broccoli in cold water maintains vibrant color and stops further cooking.
- Garlic Paste Trick: Mashing garlic with salt helps release oils and creates a smoother, more integrated flavor throughout the quiche.
- Custard Setting Indicator: A slight trembling in the center means the quiche is perfectly cooked, with filling continuing to set as it cools.
- Make-Ahead Friendly: This quiche can be prepared in advance and reheated, making it excellent for meal prep or entertaining.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 366
- Sugar: 2 g
- Sodium: 564 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 260 mg