Loaded with sharp cheddar cheese, contemporary broccoli florets, and crispy pancetta, this broccoli quiche is bound to get snapped up! An amazing brunch recipe, however may also be served for lunch or dinner. Blind baking the pie crust ensures a crispy shell!
Broccoli Cheese Quiche
We’re massive brunch folks! And I can’t consider a brunch-ier recipe than QUICHE!
It’s make-ahead pleasant, will be served scorching or chilly, and pairs nice with different brunch gadgets like breakfast potatoes, sausage, bacon, and fruit salad.
Uncommon is the day I host a brunch shindig and quiche isn’t on the menu. Particularly this broccoli cheddar quiche, which flies off the pan as quickly as I place it on the desk. And at all times yields requests for the recipe! Which is why I’m FINALLY sharing it right here with you all.
Belief me, when you do this recipe it’ll grow to be one among your go-to brunch recipes for years to return.
Did I point out in contrast to most of my recipes… this one is fairly darn adaptable?
Significantly… you may add nearly something to this quiche and it’ll be okay. So whereas I feel the recipe under is perfecto, be at liberty to place your personal spin on it. A couple of suggestion: swap bacon for the pancetta (or omit it utterly when you’re a vegetarian family), use cauliflower as a substitute of broccoli, or use pepper jack cheese for a spicy kick! And naturally, be at liberty so as to add extra salt and pepper (or much less) based mostly in your seasoning choice.
The 2 locations I don’t counsel getting experiment? The egg combination and crust!
The egg to liquid ratio has been examined and perfected and when you alter the ratios chances are you’ll find yourself with a really dry quiche… or a really moist one. Neither choice sounds very interesting, proper?
Similar goes for the crust. The precise crust recipe is *chef’s kiss perfection! For those who comply with it to a T it should bake up crispy, buttery, and so scrumptious. Simply make sure you pre bake the crust as directed! The rationale we bake the crust first is we need to let it get good and crispy BEFORE we add a moist liquid to it. So make certain to not skip this half!
Blind Baking a Quiche Crust
- Take away the crust from the fridge and let it relaxation for a couple of minutes; chilly crusts are nearly unattainable to roll out!
- Use a big *rolling pin till to roll the dough into a big circle.
- Press the crust right into a *tart pan or *pie pan.
- Refrigerate for 20 minutes. This helps decrease the chance of your crust “shrinking” within the oven.
- Take away the crust from the fridge, line the crust with *parchment paper, and fill with *pie weights or dry beans.
- Bake within the decrease third of the oven for 22 minutes. Take away from the oven.
- Fastidiously take away the pie weights and parchment paper and prick the underside of the crust throughout with a fork. Place again within the oven and bake for 18 extra minutes.
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Can I make this a Crustless Broccoli Quiche?
You positive can! It gained’t technically be a quiche… extra of a frittata, however nonetheless actually scrumptious. Right here’s how I counsel making this right into a crustless broccoli quiche:
- Preheat the oven to 350 levels (F). Frivolously grease a 9″ pie plate or quiche pan
- Make quiche filling as directed into recipe field.
- Pour the combination into the ready dish and bake for 40 minutes, or till a knife inserted in heart comes out clear. Slice and serve!
Extra Brunch and Quiche Recipes:
Broccoli Quiche
Loaded with sharp cheddar cheese, contemporary broccoli florets, and crispy pancetta, this broccoli quiche is bound to get snapped up! An amazing brunch recipe, however may also be served for lunch or dinner. Blind baking the pie crust ensures a crispy shell!
Substances
For the Crust:
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter very chilly, cubed
- 1/2 cup (113ml) ice water
For the Broccoli Quiche:
- 2 Tablespoons (28ml) olive oil divided
- 5 ounces diced pancetta
- 2 cups broccoli florets reduce into bite-sized items
- 1/2 cup pink onion diced
- 3/4 cup (170ml) heavy cream
- 3/4 cup (170ml) entire milk
- 1 Tablespoon (14g) cornstarch
- 5 giant eggs room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried floor mustard
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup Monterey Jack cheese
- 2 Tablespoons contemporary chives for garnish
Directions
For the Crust:
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In a big bowl, combine collectively the flour, sugar, and salt. Add within the cubed butter and toss with a spatula to coat the butter within the flour.
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Utilizing a pastry cutter, work the butter into the flour till the combination is a rough meal. The butter ought to be in regards to the measurement of peas.
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Utilizing a silicone spatula, slowly mix in simply sufficient ice water to kind moist clumps.
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Pour the shaggy dough out onto a clear floor and knead it gently, till it comes collectively in a ball, including extra ice water provided that completely wanted.
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Type the dough right into a neat ball and gently flatten right into a disk.
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Wrap the disk in plastic wrap and place within the fridge to relax for no less than 1 hour, or as much as 24 hours.
Roll out the Crust:
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Take away the crust from the fridge and let it relaxation for quarter-hour. Frivolously flour a rolling pin and a big clear work floor.
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Set the dough in the midst of the work floor and – starting from the middle of the disc – roll the dough away from you in a single agency and even stroke. After every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Frivolously sprinkle extra flour on the work floor, pie dough, and rolling pin as wanted. You need to use simply sufficient to forestall the dough from sticking. As your disc of dough turns into bigger, make certain to not overstretch the middle of the dough. Proceed rolling till the dough is about 16-inches in diameter, and round a 1/4″ in thickness.
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Press the crust right into a 9″ tart or pie pan, firmly urgent it into the underside and ridges.
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Trim extra dough, leaving a ¼” of overhang. Roll the overhand beneath the rim of the pie plate and crimp. Refrigerate for 20 minutes.
Blind Bake the Crust:
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Preheat the oven to 375 levels (F). Take away the crust from the fridge. Line the crust with parchment paper and fill with pie weights or dry beans.
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Bake within the decrease third of the oven for 20 minutes. Take away from the oven. Fastidiously take away the pie weights and parchment paper and prick the underside of the crust throughout with a fork.
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Place again within the oven and bake for 16 extra minutes. Put aside till wanted.
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Cut back the oven to 350 levels (F).
For the Broccoli Quiche Filling:
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In a big skillet over medium warmth, cook dinner the pancetta till crisp and brown, stirring steadily. Utilizing a slotted spoon, switch the pancetta to a paper towel line plate. Put aside till wanted.
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To the identical skillet, add the olive oil. Enhance the warmth to medium-high, then add the broccoli. Season with salt and pepper and cook dinner, stirring often, till golden brown and caramelized on the edges, about 25 minutes.
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Add within the onion and cook dinner, stirring often, simply till the onions begins to melt, about 5 minutes. Take away pan from warmth and put aside.
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In a big bowl, whisk the cream, milk, cornstarch, salt, pepper, dry floor mustard, and eggs till nicely mixed.
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Add the cooked pancetta, broccoli, onions, and the cheese to the egg combination and stir along with a big spoon till evenly mixed.
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Pour the filling into the partially baked crust positioned on a big baking sheet. Place the pan within the oven and bake for 40 to 45 minutes, or till the middle is about and the crust is golden-brown.
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Take away from the oven and funky on a wire rack for no less than quarter-hour earlier than serving. Garnish with contemporary chives!
