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Broccoli-Cheddar Quiche

Like a frittata, a quiche is superversatile because you can add whatever ingredients sound good to you. Broccoli and cheddar cheese is a popular vegetarian combo, but you can also toss in some cubed cooked ham or sliced red bell pepper, or even swap the cheddar for pepper jack. Enjoy this protein-filled dish for any meal or as a snack.

Ingredients:

For the pie dough:

  • 1 1/3 cups (7 oz./220 g) unbleached all-purpose flour
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into cubes
  • 4 Tbs. (2 fl. oz./60 ml) ice water, plus more if needed

  • Salt, to taste, plus 1/2 tsp.
  • 2 cups  (4 oz./125 g) broccoli florets
  • 2 cups (16 fl. oz./500 ml) half-and-half
  • 4 eggs
  • 1 Tbs. minced fresh dill
  • 1/4 tsp. freshly ground pepper
  • 1 cup (4 oz./125 g) shredded sharp cheddar cheese

Directions:

To make the dough, in a bowl, combine the flour and salt and stir with a fork. Add the butter cubes and toss with the fork to coat well with the flour. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. Drizzle the ice water over the flour mixture and toss with a fork until the dough is evenly moist. If the dough seems too crumbly, add more ice water, 1 Tbs. at a time, and toss to mix.

When the dough comes together in a rough mass, gather it together gently and form into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes before using. Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a 12-inch (30-cm) round. Carefully roll the dough around the rolling pin, position it over a 9-inch (23-cm) pie dish and unroll the dough. Gently press it into the bottom and up the sides of the pan. Using a paring knife, trim the dough evenly all around so that it is about 1/2 inch (12 mm) wider than the diameter of the pan. Fold the edge of the dough under itself so that it is even with the pan sides. Press the tines of a fork all around to form a decorative edge. Freeze for 30 minutes. Meanwhile, preheat an oven to 425°F (220°C).

Line the frozen crust with aluminum foil and fill with pie weights. Bake for 15 minutes. Remove the foil and weights and continue to bake until the crust is golden, 4 to 5 minutes more. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 350°F (180°C).

Bring a saucepan three-fourths full of lightly salted water to a boil over high heat. Add the broccoli and cook until the florets are barely tender, about 5 minutes. Drain well and pat dry with kitchen towels. In a bowl, whisk together the half-and-half, eggs, dill, the 1/2 tsp. salt and the pepper until combined. Stir in the cheese. Pour the mixture into the crust. Bake the quiche until golden on top and just barely jiggling in the center, about 35 minutes.

Transfer the pan to a wire rack and let cool for at least 20 minutes. Cut the quiche into wedges and serve warm or at room temperature. Serves 8.

Adapted from Williams-Sonoma Bake Good Things (Weldon Owen, 2014).