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.