Broccoli-Cheddar Quiche

By linedancer

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy

Ingredients

• All-purpose flour, for rolling
•  1 homemade or store-bought single-crust pie dough
•  1 tablespoon unsalted butter
• 1-2 cups medium diced yellow or Vidalia onion
•  Coarse salt and ground pepper
•  4-6 large eggs
•  3/4 cup heavy cream or 1/2 and 1/2
•  3/4 pound broccoli florets, steamed until crisp-tender
•  1 cup grated sharp cheddar (4 ounces) can use more if you like it cheesier

Details

Adapted from marthastewart.com

Preparation

Step 1


Step 1

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.


Step 2

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.

Cook's Note

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Source
Everyday Food, December 2011