Roasted Broccoli Quiche

By ltrodrigu

Ingredients

• For the Cornmeal Crust:
• 6 tablespoons unsalted butter, cubed and kept cold in freezer, plus extra for greasing pan
• 1 cup all-purpose flour
• 1/4 cup fine cornmeal
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon piment d’Espelette
• 2 tablespoons olive oil
• 3 tablespoons ice water
• For the Filling:
• 3 cups broccoli florets
• 1 tablespoon olive oil
• Salt
• 3 large eggs
• 1 cup cottage cheese, ideally full-fat
• 1 tablespoon Dijon mustard
• 3 tablespoons drained, chopped olive-oil-packed sundried tomatoes
• 2 teaspoons fresh thyme leaves

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Make Cornmeal Crust:
Butter a 9- or 10-inch tart pan with a removable bottom. In a food processor, pulse flour, cornmeal, salt, sugar and piment d’Espelette to combine. Add cubed butter and pulse until mixture resembles coarse meal. Add olive oil and 3 tablespoons ice water and pulse to form a dough. Transfer dough to tart pan, pressing evenly into base and sides of prepared pan. Refrigerate at least 1 hour and up to one day.

Meanwhile, Prepare Broccoli:
Preheat oven to 425 degrees. Toss broccoli with olive oil and a generous pinch of salt until evenly coated. Spread broccoli over a baking sheet and roast until florets just begin to brown, about 20 minutes. Remove from oven and set aside to cool. Reduce oven temperature to 375 degrees.

Line crust with parchment paper and fill with pie weights or raw rice, then place tart pan on a baking sheet. Blind bake 20 minutes then remove weights and parchment and use a fork to gently prick crust all over. Bake until crust just begins to brown, 10-15 minutes more. Let crust cool before filling. Reduce oven temperature to 350 degrees.

Make Filling:
In a medium bowl, whisk eggs until well combined. Place cottage cheese in another medium bowl. Use a fine sieve to strain eggs into cottage cheese. Whisk until incorporated and as smooth as possible. Whisk in mustard. Add a pinch of salt and whisk again to incorporate. Pour eggy mixture into crust, then place back on baking sheet. Scatter broccoli and sundried tomatoes over egg base and sprinkle thyme over top.

Bake until center of quiche is just set, about 35 minutes. Remove from oven and let sit about 20 minutes before serving.