Thursday, May 20, 2010

Broccoli Garlic Quiche

Ok, this tasted great, but I totally butchered the pie crust, thus no picture. I think for the first time ever, I had a pie crust that ended up oblong in the pan. Very sad indeed. It was one of those things that as I was making the crust, I just knew it wasn't going to turn out like I wanted it to. Sure enough---pathetic pie crust.

It tasted great though! We enjoyed this and it made a great breakfast leftover the next day too. This will serve 4 - 6 adults as a main course. Be sure to allow yourself 20 minutes of cooling time before serving this.

Broccoli Garlic Quiche
from Gourmet

1 9-inch pie crust (large enough to fit in a deep dish pie plate or fluted tart pan)

2 large garlic cloves
6 lg eggs
1 1/2 c half and half
1/4 t grated nutmeg
1/4 t cayenne or milder chili powder
2 c Swiss or cheddar cheese, grated
1/4 c Parmesan, grated

Roll pie dough into a 13" round. Fit into pie plate or tart pan, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with fork. Chill until firm, about 30 minutes. Line pie shell with foil and fill with pie weights of dried beans. Bake in preheated 425 oven for 10 minutes, or until pastry is set and edge is pale golden. Remove foil and weights. Bake an additional 8 - 10 minutes, or until shell is a deep golden all over. Remove from oven. (Reduce oven temp to 375 degrees).

While pie crust pre-bakes, cook broccoli in a pot of boiling salted water 4 minutes. Drain and rinse under cold water. Pat dry. Mince and mash garlic to a paste with a generous pinch of salt. Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 t slat in a large bowl until smooth. Pour filling into pie shell. Add broccoli, then sprinkle with cheese. Bake in preheated 375 degrees oven until custard is set, 45 - 50 minutes. The center should tremble slightly. The filling will continue to set as it cools). Cool at least 20 minutes. Serve warm or at room temperature.

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