Quiche: Let me count the ways.
I’ve made my share of quiches—some of them wonderful, some of them “meh.” One of my all-time favorites was a deep-dish asparagus quiche served at a women’s charity event I attended with my friend Sarah. I’m still working on recreating that one.
Here is a great Spinach and Gruyere Quiche recipe I previously posted on Blue Cayenne: Spinach and Gruyere Quiche.
This recipe is probably the simplest “formula” recipe I’ve come across and the end result was savory and wonderful.
The recipe is from a popular cooking site named Sally’s Baking Addiction. You can find the original recipe here including a crisp and wonderful flaky pie crust recipe.
Here is the recipe as I prepared it in my kitchen.
Broccoli Quiche
September 14, 2023
Ingredients
- 1 unbaked pie shell
- 4 large eggs
- 1/2 C. whole milk
- 1/2 C. heavy cream
- 1/4 t. each salt and pepper
- 1 C. shredded cheese (I used sharp cheddar and medium cheddar)
- 1 C. add-ins (I used 1 C. chopped broccoli that I had parboiled and drained and dried)
- Additional shredded cheese as a topping
Directions
- Step 1 Prepare pie crust. Blind bake it for about 15 minutes with pie weights, being sure to “dock” the crust before baking.
- Step 2 Preheat oven to 350 degrees F.
- Step 3 Prepare the filling. Whisk eggs, milk, heavy cream, salt and pepper together in a large bowl. Stir in cheese and chopped broccoli. Pour this custard into the crust and bake for 45 to 55 minutes. Cool for about 15 minutes. Sprinkle additional cheese on top and let quiche cool completely.
