~adapted from Gourmet, September 2009~
Serves 6 - 8
1 butter pie crust
10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
2 large garlic cloves
6 large eggs
1 1/2 cups half-and-half
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne (red) pepper
1 cup grated Fontina cheese
1 cup grated Sharp Provolone cheese
1/4 cup grated Romano cheese
salt and sweet paprika
Preheat oven to 375 degrees F. with rack in the middle.
Roll out dough on a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Flute edges of the pie crust. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line pie shell with foil and fill with pie weights or dry beans. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
Carefully remove foil and weights, then bake shell until deep golden all over, approximately 15 minutes.
While shell bakes, steam broccoli until tender, rinse under cold water to stop cooking, pat dry.
Mince and mash garlic to a paste with a generous pinch of salt.
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell and add broccoli, then sprinkle with cheeses. Sprinkle sweet paprika over the top for color.
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool 10 to 15 minutes.
Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325 degree F. oven, about 25 minutes.
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