Well, without further ado, here is quiche number two! This quiche is strictly broccoli- cheddar and it presents very well. The cheddar allows for a sharp taste and allows for a wonderful addition to the broccoli and yummy crust. Served on a burnt orange dish it looks beautiful! Here is Kate after tasting this one... and then performing her Broccoli-Cheddar-Quiche-inspired dance of joy.
Broccoli Cheddar Quiche
Pie Crust (Adapted from Joy of Cooking)
- 2 1/2 cups whole wheat flour
- 1 tbs sugar (you can use dark brown, maple, or coconut sugar)
- 1 tsp sea salt
- 1 stick of butter, diced into approx 24 cubes
- 1/3 cup + 1 tbs ice water
Freeze your diced butter for about 30-40 minutes. Have that ready and a bowl of ice water. (This is another example of why having a food processor makes your life much easier!) Combine all dry ingredients and place in food processor. Pulse 2 seconds or stir to make sure for an even distribution. Add your chilled butter to the top of the flour mixture. Pulse 2 to 3 seconds until butter appears to be “pea-sized” (it should already be though anyway). Now drizzle the iced water on top of the mixture. Pulse until small balls of dough begin to form. Don’t over pulse. If it appears too dry add 1/3 cup more iced water. The dough should have some parts that stick together but for the most part it should be dry. Now, remove the dough from the food processor, cut in half. Form two round, flat patties and cover in cling wrap, refrigerate for about 45 minutes. (Work on your quiche mixture now to manage time.) Take one pattie out, roll out flat between two pieces of plastic wrap, in a circular movement, it will be more difficult at first as the dough will be harder from the refrigerator. Remove the top layer of plastic wrap so that you can pick up the dough from the bottom. Flip over and plop in traditional sized pie pan, pressing down so as to make sure it fits comfortably in the pan. Remove remaining plastic wrap.
- 2 cups raw broccoli, chopped
- 1/2 cup sour cream
- 8oz shredded cheddar + 1/4 cup shredded swiss cheese
- 1/2 milk
- 2 tbs whole wheat flour
- 1/3 cup onion, chopped
- 2 eggs, beaten
- sea salt, pepper
As with the Crab Quiche in the previous post, preheat oven to 350 degrees F. Combine all of the above ingredients in large mixing bowl.
Stir until well incorporated. Remove the mixture and pulse in food processor for about 3 seconds. You should make sure that most of the broccoli is in small pieces so that it cooks evenly. Pour the mixture into the pie crust. Sprinkle some extra cheddar on top and in the middle for decor. Place in oven at 350 degrees F for approx. 45 minutes.
Check with a fork or knife to check if it is done. I recommend serving it right out of the oven when it is piping hot and the cheese is melty and irresistible! This is light and fluffy but it will fill you up for sure. Enjoy!