Broccoli And Apple Quiche Food

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

BROCCOLI AND RED ONION QUICHE

Steps:

• Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Put the broccoli and red onions in a large bowl. Add the pepper jack and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the chives. Add the and paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

BROCCOLI AND APPLE QUICHE

Steps:

• Prepare the short pastry. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
• Steam the broccoli florets for 7 minutes, until cooked but still firm. Set aside in a colander. In a medium mixing bowl, whisk together the milk, cream, and eggs. Season with salt, pepper, and nutmeg.
• Remove the dough from the fridge and let stand at room temperature for 10 minutes. Preheat the oven to 350 degrees F. Grease a 10-inch ceramic quiche pan with olive oil. Working on a lightly floured surface, roll out the dough in a 12-inch circle. Transfer the dough into the pan, prick the bottom all over with a fork, and press on the sides with your fingers so the dough will adhere. Bake for 7 minutes, until lightly golden.
• Peel, quarter, core, and dice the apple. Remove the pan from the oven (leave the heat on). Arrange the broccoli, apple, and cheese in the tart shell. Pour in the milk mixture and bake for 35 minutes. Turn the oven off and leave the quiche in the closed oven for 10 more minutes, until the filling is set.
• Transfer the pan to a rack to cool for 5 minutes. Serve warm, with a mache salad. You can make the quiche a few hours or a day ahead and reheat it for 15 minutes in a 350 degrees F oven to revive the crispness of the crust.

APPLE QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Place the apples in the pie shell.
• Sprinkle apples with cheese.
• In a small bowl, mix together the rest of the ingredient.
• Pour mixture over the apples.
• Bake for 60 to 65 minutes.
• Let stand for 10 minutes before serving warm, or serve chilled.
• Top with sweetened whipped cream flavored with vanilla and cinnamon.

BROCCOLI-CHEDDAR QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

BROCCOLI QUICHE

Steps:

• Preheat oven to 175degC (350degF).
• Over medium heat melt butter in large saucepan.
• Add onion, garlic and broccoli.
• Cook slowly, stirring occasionally until the vegetables are soft.
• Spoon vegetables into pie shell and sprinkle with cheese.
• Combine eggs and milk.
• Season with salt and pepper.
• Pour egg mixture over vegetables and cheese.
• Bake in oven for 30 minutes, or until centre comes out clean.

BROCCOLI AND CHEESE QUICHE

Steps:

• Crust: Cream cheese and butter together.
• Add flour and mix.
• Press into greased pie plate.
• Filling: Saute shallot or onions and mushrooms in butter until soft.
• In blender, combine eggs, half and half, milk, salt and pepper.
• To assemble, place mushrooms and shallot in bottom of pie crust.
• Sprinkle with cheese; add broccoli and tomatoes.
• Pour egg and milk mixture over all.
• Bake at 350 degrees for 1 hour.
• Let set 5 minutes before serving.