Broccoli Cheddar Quiche

Try this Broccoli Cheddar Quiche for Mother's Day!


Recipe by Mimi Council.


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Broccoli Cheddar Quiche

Makes 9-inch quiche


Crust

95 grams (3/4 cup) organic all purpose flour

1/2 teaspoon organic cane sugar

6 tablespoons (85 grams) organic salted butter, cold

2 ½ to 3 tablespoons cold water


Filling

4 organic large eggs

1/2 cup organic milk

1/4 teaspoon organic oregano

1/4 teaspoon organic thyme

1/4 teaspoon organic rosemary

60 grams (2/3 cup) organic shredded white cheddar cheese

57 grams (2/3 cup) broccoli pieces

fine sea salt and black pepper to taste


Method

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.


Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.


Measure out cold water and have ready. Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.


Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.


Preheat the oven to 350°F. On a floured surface, roll out the crust to 1/4-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.


Place a piece of parchment paper into the quiche pan and fill with beans or pie weights. Par bake for 25 minutes, remove beans and parchment paper, and bake again for 15 minutes. The edges will start to brown.


To make the filling: In a medium bowl whisk together the eggs, milk, oregano, thyme, and rosemary. Add in white cheddar cheese and broccoli pieces. Transfer to the quiche crust and spread evenly.


Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.


Store in the fridge for up to 5 days.


High Altitude – Bake 350°F for 20 minutes for the first par bake, remove beans and parchment paper and bake again for 10 minutes. Once filled, bake for 35 minutes, until set.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!