Broccoli And Garlic Quiche Food

BROCCOLI GARLIC QUICHE

Steps:

• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
• Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
• While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
• Mince and mash garlic to a paste with a generous pinch of salt.
• Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
• Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
• Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
• Serve quiche warm or at room temperature.

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-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 GARLIC QUICHE

Steps:

• Pre-heat oven to 375 degrees with rack in middle.
• Roll out dough on lightly floured with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhand inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
• Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
• While shell bakes, cook broccoli in a 3 quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
• Mince and mash garlic to a paste with a generous pinch of salt.
• Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 tsp salt in a large bowl until smooth.
• Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
• Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools). Cool at least 20 minutes.
• Serve at warm or room temperature.

CHEDDAR BACON BROCCOLI QUICHE

Steps:

• Heat oven to 425°.
• Prepare pastry for one-crust pie (if using mix or homemade crust recipe) and bake as directed in 9" pie plate or quiche pan.
• Layer bacon, onion, broccoli and cheese evenly over bottom of pie crust.
• Mix together remaining ingredients.
• Beat well to really mix the eggs using a whisk or blend in the blender at low speed.
• Pour over other ingredients in pie crust shell.
• Bake for 15 minutes.
• Reduce the heat to 300°.
• Bake quiche 30 minutes longer or until knife inserted in center comes out clean.
• Let pie stand for 10 minutes to cool before cutting.

BROCCOLI AND CHEESE QUICHE

Steps:

• Crust:
• Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.
• Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn't have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.
• Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60-75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.
• Filling and assembly:
• Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.
• Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75-90 minutes. Let quiche cool in pan before unmolding and slicing.
• Do Ahead
• Quiche can be baked 2 days ahead. Cover and chill.

CHICKEN AND BROCCOLI QUICHE

Steps:

• Preheat oven to 375 degrees. Bake crust for 10 minutes or until the bottom is slightly browned. Cool slightly.
• Cook onions in melted butter until soft. Cool slightly, then whisk together with milk, eggs, flour, seasonings, and 3/4 cup cheddar cheese. Set aside.
• Sprinkle remaining 1/4 cup cheddar cheese over bottom of crust. Layer chicken and broccoli over the cheese, then pour egg mixture over all.
• Bake at 375 degrees for 35-45 minutes or until a knife inserted in the center comes out clean. You may want to cover the crust edges with foil for the first 20 minutes.

BROCCOLI AND PROVOLONE QUICHE

Steps:

• Preheat oven to 375°; put broccoli in a steamer basket and steam over boiling water until tender, almost 4 minutes; remove the steamer basket from the saucepan; set aside.
• Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
• Add in the broccoli and cook for 1 minute more.
• Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
• In a big bowl, whisk the eggs until light; stir in the half-and-half.
• Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
• Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
• Serve warm or at room temperature, cut into wedges.

CHEESY BROCCOLI QUICHE

Steps:

• Brush frozen crust with egg yolk and prick thoroughly with a fork.
• Prebake according to package instructions.
• Saute the onion and garlic in olive oil until soft.
• Mix the eggs, half and half, salt, pepper, and nutmeg.
• Spread the onion, broccoli, and cheese on the bottom of the pie crust.
• Pour in the egg mixture.
• Bake at 375 for 25-30 minutes, or until set and browned.

BROCCOLI AND CHEESE PIE / QUICHE

Steps:

• In a large frying pan that can be put into the oven, melt butter and saute onions for 3 minutes add the garlic, seasoning and broccoli stir and cover cook for 3 minutes.
• Meanwhile mix together rest of ingredients.
• Pour over broccoli mixture spreading to evenly coat and bake in oven till puffy and browned about 25-30 minutes.