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