Broccoli Garlic Quiche: A Savory Delight
Quiche is a versatile dish that can be enjoyed for breakfast, brunch, or even dinner. Today, we’re sharing a delicious recipe for Broccoli Garlic Quiche, a savory delight packed with nutritious broccoli and flavorful garlic. This quiche is perfect for a weekend brunch or a special occasion, and it’s sure to impress your family and friends. Let’s dive into the details!
Ingredients:
- 1 9-inch pie crust (use your favorite recipe or buy one premade)
- 10 ounces bite-sized broccoli florets
- 2 large garlic cloves
- 6 large eggs
- 1 1/2 cups half-and-half
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon cayenne
- 5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
- 1/4 cup grated Parmigiano-Reggiano
Directions:
- Preheat your oven to 375°F (190°C) with the rack in the middle position.
- Prepare the pie crust:
- Roll out the dough on a lightly floured surface using a lightly floured rolling pin into a 13-inch round.
- Fit the dough into a 9-inch pie plate, letting the excess hang over the edge.
- Fold the overhang inward and press against the side of the pie plate to reinforce the edge.
- Prick the bottom all over with a fork.
- Chill the crust until firm, about 30 minutes.
- Blind bake the pie crust:
- Line the pie shell with foil and fill with pie weights.
- Bake until the pastry is set and the edge is pale golden, about 20 to 25 minutes.
- Carefully remove the foil and weights, then bake the shell until deep golden all over, another 15 to 20 minutes.
- Place the pie plate in a 4-sided sheet pan. Leave the oven on.
- Prepare the broccoli:
- While the shell bakes, cook the broccoli in a 3-quart pot of boiling salted water for 4 minutes.
- Drain the broccoli and rinse under cold water to stop the cooking process, then pat dry.
- Prepare the garlic paste:
- Mince and mash the garlic cloves to a paste with a generous pinch of salt.
- Make the filling:
- In a large bowl, whisk together the garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon of salt until smooth.
- Assemble the quiche:
- Pour the filling into the pre-baked pie shell and add the cooked broccoli.
- Sprinkle the grated Cheddar and Parmigiano-Reggiano cheeses evenly over the top.
- Bake the quiche:
- Bake the quiche until the custard is just set, about 45 to 50 minutes. The center will tremble slightly; the filling will continue to set as it cools.
- Allow the quiche to cool for at least 20 minutes before serving.
Nutritional Information:
- Prep Time: 30 minutes
- Cooking Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Calories: 310 kcal per slice
- Servings: 8 servings
Enjoy!
This Broccoli Garlic Quiche is a delightful dish that’s perfect for any meal. The combination of tender broccoli, savory garlic, and rich cheeses creates a flavorful and satisfying experience. Serve it with a fresh salad or a cup of soup for a complete meal. Enjoy your culinary creation and happy cooking!
Feel free to share your thoughts and any variations you try in the comments below. Happy baking!
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Broccoli Garlic Quiche
- Total Time: 1 hour 40 minutes
- Yield: 8 1x
Description
This Broccoli Garlic Quiche combines the earthy taste of broccoli with the robust flavor of garlic, all nestled in a golden, flaky pie crust. Each bite is infused with the creamy richness of eggs and half-and-half, accented by the subtle warmth of nutmeg and cayenne. The melted Cheddar and Parmigiano-Reggiano cheeses add a delightful sharpness, making this quiche a savory delight.
Perfect for brunch, lunch, or dinner, this quiche is versatile and satisfying. It’s an excellent dish to serve at gatherings or enjoy as a comforting meal at home. The preparation process is straightforward, yet the result is an elegant and delicious quiche that will impress any guest.
Ingredients
1 9-inch pie crust (use your favorite recipe or buy one premade)
10 ounces bite-sized broccoli florets
2 large garlic cloves
6 large eggs
1 1/2 cups half-and-half
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
1/4 cup grated Parmigiano-Reggiano
Instructions
Preheat oven to 375°F with rack in the middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into a 9-inch pie plate, letting excess hang over the edge. Fold overhang inward and press against the side of the pie plate to reinforce the edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
While shell bakes, cook broccoli in a 3-quart pot of boiling salted water for 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then 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 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 310 kcal