Wednesday, February 19, 2014

Rosie Makes A Broccoli Quiche.

I love a good quiche
and if I want one, I have to make it myself.
 
Come to think of it,
I don't know of any restaurants that serve quiche.
That's odd.
I wonder why.
 I would order quiche.


Broccoli Quiche
1 deep-dish pie dough, uncooked
If you don't make your own pie dough,
I recommend the dough that comes rolled up
in the refrigerated section,
2 pie doughs to a box,
not the frozen pie crusts in the tins.
4 large eggs plus 1 yolk, at room temperature
1 cup skim milk
1 cup heavy cream
1/2 tsp Kosher salt
1/2 tsp freshly ground pepper
1 1/2 cups broccoli florets, blanched
6 strips bacon, fried extra crispy and crumbled
8 ounces Swiss cheese, diced
handful of sliced mushrooms, sautéed in unsalted butter
grated cheddar and mozzarella cheese for topping

In a small saucepan, scald milk and cream.
Bring it just to the boiling point.
Remove from heat and let cool a bit.

Blanch the broccoli florets.
Bring salted water to a boil, add in florets.
Cook 1 minute.
Drain and immediately plunge florets
into an ice-water bath to set the green color
and stop the cooking.
Pat dry before using.

Beat eggs until light, then whisk in scalded,
slightly cooled milk and cream.
Season with salt and pepper.

Place crumbled bacon, diced cheese,
 sautéed mushrooms, and broccoli florets in bottom of pie.
Pour egg mixture over top.
Sprinkle cheddar and mozzarella cheese over top.

Bake in a 350° oven for 45 minutes,
or until a toothpick comes out clean.

Let quiche rest for at least 10 minutes before slicing.
The texture of quiche improves the longer it sits.

Pat broccoli dry with a green kitchen towel.

Add diced cheese, sautéed mushrooms, and bacon.
Add in blanched broccoli and egg mixture.
Top with grated cheeses.

Ta daaaaa!

It's beautemous!
Mr. Hawthorne and I shared one tiny slice.

The next morning,
I found this left over.
Do yourself a favor and make this.
You'll be glad you did.
I love second-day texture.


5 comments:

Lea said...

There is a tea shop near us that serves quiche! It's quite good! No one in my house but me eats eggs...so I have to seek outside sources!

SweetPhyl said...

Hey, how do you store your quiche to keep the crust from getting soggy?

Rosie Hawthorne said...

I'll have to check around to see if I can find somewhere here, Lea.

Phyllis, when I reheat a quiche slice, I put it in a cast iron pan first and heat on the stove top, then heat through in the oven. Same with pizza.

Sage Trifle said...

I love quiche too and it is so perfect at this time of year. Yours looks great.
Rocquie

Rosie Hawthorne said...

Thanks, Rocquie. These never last long in my house.