Broccoli Cheddar Quiche Ina Garten Food

ROASTED BROCCOLINI AND CHEDDAR

Steps:

• Preheat the oven to 400 degrees F.
• Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
• Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

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-CHEDDAR QUICHE

Steps:

• Heat oven to 375°F.
• Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.
• Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.

BROCCOLI & CHEDDAR QUICHE

Steps:

• Heat oven to 375°F.
• Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
• Beat eggs, dressing and milk in medium bowl with whisk until blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
• Bake 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before slicing to serve.

BROCCOLI CHEESE SOUFFLE

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.

BROCCOLI CHEDDAR QUICHE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
• Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.
• Bake for 45 minutes until the potatoes begin to brown.
• In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
• Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
• Let cool, then serve.
• Enjoy!

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.

BROCCOLI CHEDDAR QUICHE

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
• Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.
• Bake for 45 minutes until the potatoes begin to brown.
• In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
• Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
• Let cool, then serve.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

BROCCOLI AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

BROCCOLI CHEDDAR QUICHE

Steps:

• 1. Put the dough on lightly floured work surface and dust top with flour. If the dough is chilled hard, let it stand at room temperature for a few minutes til it begins to soften before rolling it out. Roll out into a round about 12 inches in diameter and about 1/8 inch thick. Transfer to a 9 inch tart pan with a removable bottom. Gently fit the dough into the bottom and sides of the pan. Using scissors or a small knife, trim dough, leaving a 1/2 inch overhang. Fold overhanging dough over and into the pan. Press it firmly against the sides of the pan; the dough should be double thick at the sides and rise about 1/8 inch over the sides of the pan rim. Pierce the dough all over with fork. Line dough with foil and freeze for 15 to 30 minutes. Position rack in lower third of oven and preheat to 375. Put dough lined pan on baking sheet and fill foil with pie weights or dried beans. Bake til dough is set and beginning to brown, about 20 minutes. Meanwhile, make the filling. Bring a medium pan three fourths fill of lightly salted water to boil over high heat. Add broccoli and cook til florets are barely tender, about 5 minutes. Drain well and pat dry with kitchen towels. In bowl, whisk together the half and half, eggs, dill, 1/2 tsp. salt and 1/4 tsp. pepper til mixed. Remove baking sheet with tart pan from oven. Remove foil and weights. Scatter broccoli and cheese evenly in pastry shell. carefully pour the egg mixture into the shell. Return sheet to oven an reduce oven temperature to 350. Bake til filling is puffed and golden brown, about 35 minutes. Let cool slightly and then serve. Instead of the broccoli,use trimmed asparagus spears, cut into 1 inch lengths and blanched in boiling water til tender crisp, about 3 minutes. You may also wish to substitute Gruyere for the cheddar cheese. Serves 6
• 2. Buttery Pastry Crust: 1 1/4 cups flour 1/4 tsp. fine sea salt 7 Tbsp. unsalted butter, chilled 1/4 cup ice water or as needed In large bowl, whisk together flour land salt. Cut butter into cubes and scatter over flour mixture. Using a pastry blender or two knives, cut butter into the flour mixture just til mixture forms coarse crumbs, about the size of peas. Drizzle ice water over flour mixture and toss with fork til mixture forms moist clumps. If dough seems too crumbly, add a little more ice water. Form dough into disk (some flakes of butter should be visible.) Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Or, overwrap with foil and freeze for up to 1 month, then thaw in refrigerator before using. Picture and recipe courtesy of Breakfast Comforts

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 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.