This recipe is from Gourmet and it’s assembled sort of backwards to what I normally do. First you pour the egg mixture, then the broccoli, then the cheese last. I like the way the cheese make a kind of crusty layer on top. I do think next time I won’t use orange colored cheese though. It’s a little bright…
> All-Butter Pastry Dough
10 oz 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 oz extra sharp cheddar (2 cups)
1/4 cup grated Parmigiano-Reggiano
Preheat oven to 375 degrees
Roll out dough on a floured surface with a floured rolling pin into a 13 inch round. Fit dough into pie plate (or tart pan) folding excess in and pressing into edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line pie shell with foil and fill with pie weights, dry beans, or dry rice. Bake until pastry is set and edge is pale golden ( about 20 minutes).
Carefully remove foil and waits and bake until entire shell is deep golden 15 – 20 minutes. Remove from oven and put pie plate on a 4 sided baking sheet. Leave oven on.
Cook broccoli in salted water about 4 minutes. Rinse with cold water and pat dry.
Mince and mash garlic to a pasted with a generous pinch of salt.
Whisk together eggs, garlic paste, half n half, nutmeg and cayenne and 1/4 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell, add broccoli then add cheeses.
Bake quiche until custard is set (about 45 minutes). center will tremble slighty, filling will continue to set as it cools. Cool about 20 minutes.
Serve warm or at room temperature.