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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
6 ounces flour (or approximately 1 to 1 1/4 cups)
4 ounces cold unsalted butter, cut into pieces (1 stick)
2 ounces cold water (about 1/4 cup)
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 large (or two small) cloves garlic, minced
1 small yellow onion, diced
1 large head broccoli, cut into florets
2 eggs + 2 egg whites
1/3 cup milk
2 ounces colby jack cheese, shredded
Measure the flour into a mixing bowl, and add the pieces cold butter. Using a pastry blender or your finger tips, combine (or cut) the butter into the flour, forming a crumb-like mixture. Gradually, add the cold water, and blend just until the mixture resembles a dough. Do not overwork. The dough will be a bit crumbly. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 20-30 minutes.
While the dough rests, preheat the oven to 375. Once the dough has chilled, place it on a lightly floured surface and roll out to about a 1/4 inch thickness. Transfer the dough to a tart pan, and remove any excess dough from the edges. Place a piece of parchment over the unbaked crust, and fill with pie weights or beans. Blind bake the crust for 15 minutes. Then, remove the weights and parchment paper, return to the oven, and bake for an additional 10 to 15 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the garlic, onion, and broccoli, and saute until tender. Transfer the vegetables to the baked crust.
In a small bowl, whisk together the eggs, egg whites, and milk. Pour the mixture down over the broccoli mixture in the prepared crust. Sprinkle with the shredded cheese. Bake the filled crust for 30 to 35 minutes, until cooked through. If desired, broil for an additional 2-3 minutes, until the cheese on top is bubbly and golden. Serve immediately.
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BROCCOLI AND CHEESE QUICHE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
6 ounces flour (or approximately 1 to 1 1/4 cups)
4 ounces cold unsalted butter, cut into pieces (1 stick)
2 ounces cold water (about 1/4 cup)
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 large (or two small) cloves garlic, minced
1 small yellow onion, diced
1 large head broccoli, cut into florets
2 eggs + 2 egg whites
1/3 cup milk
2 ounces colby jack cheese, shredded
Measure the flour into a mixing bowl, and add the pieces cold butter. Using a pastry blender or your finger tips, combine (or cut) the butter into the flour, forming a crumb-like mixture. Gradually, add the cold water, and blend just until the mixture resembles a dough. Do not overwork. The dough will be a bit crumbly. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 20-30 minutes.
While the dough rests, preheat the oven to 375. Once the dough has chilled, place it on a lightly floured surface and roll out to about a 1/4 inch thickness. Transfer the dough to a tart pan, and remove any excess dough from the edges. Place a piece of parchment over the unbaked crust, and fill with pie weights or beans. Blind bake the crust for 15 minutes. Then, remove the weights and parchment paper, return to the oven, and bake for an additional 10 to 15 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the garlic, onion, and broccoli, and saute until tender. Transfer the vegetables to the baked crust.
In a small bowl, whisk together the eggs, egg whites, and milk. Pour the mixture down over the broccoli mixture in the prepared crust. Sprinkle with the shredded cheese. Bake the filled crust for 30 to 35 minutes, until cooked through. If desired, broil for an additional 2-3 minutes, until the cheese on top is bubbly and golden. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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