Broccoli Quiche

To some, quiche might sound frou frou and girly, but a quiche done properly is actually decadent and rather hearty.  I love it because it is so versatile.  It works for breakfast, lunch or dinner, its an easy weeknight meal or a dish to impress company for brunch, and you can jazz it up with an infinite combination of mix-ins.  It is perfect for vegetarians or meatless Mondays.  Plus almost anything that comes in or on a buttery, flaky pastry crust is a winner in my book.

This broccoli variation has a nice savory little kick to it thus was great for dinner served with an arugula salad.

Ingredients:

3 cups of broccoli florets
1 garlic clove, thinly sliced
1/3 cup bell pepper, diced
pinch of red pepper flakes
8 eggs
1/2 cup half and half
1/2 cup creme fraiche (or sour cream)
1/2 cup (generous) good parmesan cheese
salt and pepper
1 pie crust (I used a store bought one that you simply unroll into the pie plate)

Preheat the oven to 400 degrees.

First- I lined a deep dish, 9 inch pie plate with the pie crust.  (You might need a 10 inch plate based on the volume if its shallow.)  I pressed the dough into the bottom and up the sides and then pricked it all over with a fork.  You can bake it as is although it tends to shrink and puff up a bit.  To get around that, I lined the dough with foil and then filled the shell with my "pie weights" which are actually dried beans that I keep in a jar for such purpose.  I baked the shell for 10 minutes with the weights and then another 10 minutes after removing the foil and the weights.  The shell looked cooked but not yet golden brown- it continues to cook once you fill it.  When the pie crust is done, turn the oven down to 365 degrees.  Yes that's right- half way between 350 and 375. 

Second- I prepared the veggies.  I warmed 1 tablespoon of olive oil over medium heat and then added the garlic to the pan- cooking for one minute until just barely looking golden around the edges.  Next I added a pinch of red pepper flakes and the diced bell pepper and cooked 1 minute before adding the broccoli. 

I tossed it all together to coat the vegetables with the garlic infused oil.  The broccoli turns bright green after about 1 minute- at which point I added 2 tablespoons of water to the pan and then covered it with a lid.  I let the broccoli steam for about 2 minutes- or until it was barely tender and still bright green.  It will continue to cook through in the oven.  I let this mixture cool for a few minutes.

Lastly-  I whisked together the egg mixture.  I combined the eggs, half and half, creme fraiche, a pinch of salt and a few grinds of pepper in a large bowl.  I then mixed in the cooled veggie mixture and the parmesan cheese before pouring it all into the prepared pie shell.

The quiche bakes for 30-35 minutes depending on the size of your dish.  You are aiming for the point when the filling barely jiggles when you move the pan and a knife inserted in the center comes out pretty clean.   Catching it when its JUST set ensures its light and custardy and perfect.

Serve the quiche warm or at room temperature.  It can be reheated in a 275 degree oven if need be.  I would say this quiche should serve 6-8 people however I should warn you, my husband ate a solid third of it himself in one sitting which I suppose means he liked it!   I know I did...