Blue Cayenne

Directions

• Step 1 To make the crust, measure the flour, sugar, salt into the bowl of your food processor. Pulse to mix. Add the frozen butter and frozen shortening to the bowl. Pulse. With the processor running, add the ice water, pulsing the mixture until it forms a dough ball. Remove from the processor and form the dough into a ball. (Do this on a floured flat surface.) Wrap in plastic wrap and chill the dough in the refrigerator for about 30 minutes.
• Step 2 When you are ready to make the quiche, remove the dough from the refrigerator and roll into a circle a couple inches larger than the quiche pan you plan to use. Gently place the dough into the dish, crimping the edges of the dough. Fill the dish with crumpled parchment and baking weights or dried beans. Chill for about 10 minutes in the refrigerator.
• Step 3 In a preheated 375 degree oven, bake the crust for about 10 or 15 minutes. Remove from oven and remove the baking weights. Reduce oven temperature to 350 and bake for another 10 minutes. Remove from oven and cool on your counter.
• Step 4 To make the filling, saute thinly-sliced onions in butter and olive oil until the onions are soft and translucent. Set aside.
• Step 5 Combine eggs, cream and half and half, nutmeg, salt, pepper and pinch of cayenne pepper in a mixing bowl. Whisk. Set aside.
• Step 6 Arrange sauteed onions in the bottom of the baked quiche shell along with the chopped steamed broccoli. Cover with grated cheeses.
• Step 7 Strain the cream mixture over the onion/broccoli/cheese mixture.
• Step 8 Bake in a preheated oven for about 50 minutes. Your quiche will be puffed and browned and firm when it is done. Remove from oven and let your quiche cool on the counter for about 10 minutes before serving. The puffiness of the quiche will fall as the quiche cools.