One of my favorite things to make in the Summer is quiche with broccoli from the garden and eggs from our chickens. I just made two of these for a baby shower brunch last weekend and they were a big hit. The secret is the homemade crust and the farm fresh eggs. Also, to avoid cow’s milk dairy, I make mine with soy creamer and goat and sheep cheese. And yes, it still tastes delicious and firms up just like it would with real milk.
People are often impressed that I make my own crust. I should just take the compliment, but usually don’t, because the crust is so easy to make. It’s just flour, butter, salt and some water.
My advice to those that find dough scary to make, don’t be scared! It will work out. If your dough is too wet, add flour, too dry, add water. Also, when working with dough (kneading or rolling out) remember to lightly dust your surface with flour every now and then so the dough doesn’t stick.
I use aluminum foil and dried beans as a “pie weight” when pre-baking the crust, so it keeps it shape and doesn’t rise up or shrink.
The great thing about quiche is that you can put just about anything in it. I tend to do broccoli and roasted garlic. For this one I had some green onions in the garden, so threw those in too.
Here is my recipe for a basic Broccoli and Roasted Garlic Quiche–
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt
4-6 tablespoons ice water
Using a stand or hand mixer or food processor, blend (or in the case of the food processor, pulse) the flour, butter and salt until the butter looks like pea-sized lumps. Add 4 tablespoons of ice water to start, mix it in and then test the dough by grabbing a handful and squeezing it in the palm of your hand. If it doesn’t stick together, add a tablespoon at a time until it does. Do this slowly and carefully, so you don’t make the dough too wet. Five tablespoons seems to be about right for me, but sometimes it is six. Try not to overwork the mixture at this point or the dough could end up being tough to roll out.
Ball up the dough a bit with your hands and then dump it out onto a lightly floured surface. Divide it into 4 portions and then press each section with the heel of your hand to incorporate the butter a bit more. Put all four portions back into one big ball and then press that down into a circle.
Next, dust a rolling-pin with flour and then roll the dough out into an approximately 13″ round. Dust your quiche pan with a little flour and then place the rolled out dough into the pan. Make sure the dough covers the lip of the pan and push the sides of the dough into the pan a bit, so it stays in place. Starting at one side of the pan, use your thumb and forefingers to go all the way around the pan and make a scalloped edge crust. Or just roll it under and push down to reinforce.
Prick the bottom of the pan with a fork a few times and then place in the fridge to chill and set for about a half hour. The crust can be made the night before as well.
Once your crust has chilled for at least a half an hour and you are ready to finish making your quiche, line your quiche shell with foil and pie weights. Bake until the edge is light brown, about 20 minutes. Remove the pie weights and bake another 15-20 minutes until golden brown.
1 1/2 cups of broccoli, cut into 1 inch pieces
12 large garlic cloves (for roasting)
6 large eggs
1 1/2 cups soy creamer
1/4 teaspoon cayenne
2 cups goat cheddar
1/4 cup grated sheep parmesan
Pre-heat oven to 375 degrees. Using a smallish oven safe dish, cover garlic with olive oil and roast for 10-12 minutes or until golden brown. When cool, remove garlic cloves from oil with a slotted spoon and then save the yummy garlic infused olive oil to use later for cooking, grilling, salad dressing or whatever.
Blanch broccoli in boiling salted water for about 4 minutes. Drain, rinse with cold water and cool.
Whisk together eggs, soy creamer, cayenne and salt.
Pour egg mixture into your quiche shell, then add broccoli and roasted garlic. Cover with the cheeses.
Bake for 45-50 minutes. Quiche is done when top is brown and quiche is set. To test, jiggle the pan. The center should just barely move. It will set more as it cools. Cool for at least 20 minutes before serving.