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Broccoli Garlic Quiche
Prep

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Serves

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Calories

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general

Broccoli Garlic Quiche

Ingredients

  • All-butter pastry dough
  • 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
  • 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
  • Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans

Instructions

Step 1

Preheat oven to 375°F with rack in middle.

Step 2

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.

Step 3

Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.

Step 4

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.

Step 5

While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.

Step 6

Mince and mash garlic to a paste with a generous pinch of salt.

Step 7

Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.

Step 8

Pour filling into pie shell and add broccoli, then sprinkle with cheeses.

Step 9

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.

Step 10

Serve quiche warm or at room temperature.