Quiches are the ultimate something-awesome-from-something-else snacks. Got leftover cheese from making pizza? Throw it in the quiche. Leftover broccoli? Again, into the quiche. This something-from-nothing snack is one of the better-tasting ones; how could it not taste good when a flaky and rich pie crust is holding it together?
Prebaking the crust and sealing it with some egg white ensured that it stayed crisp and flaky. If I could, I’d prebake every pie crust to maintain that texture, but in lattice top and double crust pies, it’s just not possible. After the Lattice-Top Cherry Vanilla Pie made me question soggy crust bottoms, this Brocolli and Cheese Quiche reaffirmed that pies are still awesome. There’s a method to attain crisp lattice-top/double crusts with fruit fillings; I just need to figure out what it is.
Click below for the recipe.
Broccoli Cheese Quiche
Pie Crust adapted from: http://www.bhg.com/recipe/pies/pastry-for-single-crust-pie/
Quiche Filling adapted from: http://allrecipes.com/Recipe/basic-quiche-by-shelly/detail.aspx
I always make extra pies crusts to freeze so I can pull them out and use them anytime. These pie crusts (before baking) freeze beautifully. Just put the entire pie plate into a freezer safe bag and put it in the freezer.
- 1 ¼ cups all purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 teaspoon lemon juice
- 5-6 tablespoons ice water
- 1 egg white
- 1 ½ cups broccoli florets, steamed, cut into small pieces
- 1 ½ cups grated cheese (I used about 1 cup orange cheddar and ½ cup mozzarella)
- 1 ½ cups milk or cream (I used a combination of milk, half and half, and cream; it really doesn’t matter)
- 3 eggs
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- fresh thyme leaves, chopped
- freshly grated nutmeg
For crust, in a large bowl, stir flour and salt together. Cut butter into flour until coarse crumbs form.
In a small bowl, stir lemon juice with water.
Gradually add a few teaspoons of water to the flour-butter mixture at a time. Stir and push moistened pastry to side of bowl. Repeat until all flour is moistened. Form the pastry into a flattened ball and fold the dough over itself a few times. This will create more layers of butter and pastry and result in a flakier crust. Wrap, and chill for at least an hour.
Preheat the oven to 425F. On a lightly floured surface, roll pastry to ¼ inch thick. Transfer to a 9-inch pie dish, and trim the dough about ½-inch larger than the pie plate. Fold the excess dough under and crimp in any style you want. I used my thumb, index finger, and middle finger to achieve the classic crimp. Prick bottom with a fork. Line with foil, and fill with pie weights (I used dried, uncooked beans).
Bake pie shell for 15 minutes. The trick is to make sure that your pie crust has set before removing the foil and weights. Once the outer edges of the crust appear opaque and cooked through, remove foil and weights, and bake for another 10-12 minutes or until golden. Right after the pie has come out of the oven, brush the surface with a thin layer of egg white. The egg white will cook and seal the surface so that your pie doesn’t get soggy. (You can use the egg white of the eggs that you are going to use in the filling.)
For the filling, in a large bowl, whisk together eggs and milk/cream. Season with salt, black pepper, and garlic powder. Add some thyme leaves and some freshly grated nutmeg. Just keep in mind that a little goes a long way (especially for the nutmeg). Place broccoli florets and shredded cheese in the pie shell. Pour egg mixture over cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for about 20 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.