Whole Wheat Broccoli Cheddar Quiche

This makes good party/guest food as you can do the prep ahead of time then pull out of the oven when they arrive. I've also seen folks bake quiche ahead of time, refrigerate during the day and rewarm when guests arrive. I like to serve quiche with salad as it helps balance out the fat in the quiche (from the dairy, eggs, cheese and butter in the crust!!)

Prepare the crust ahead of time. I like a whole wheat crust.

Combine in food processor: 
1.25 C whole wheat flour
2 TB flaxmeal
1/4 tea salt
Now work in 8 TB butter in the food processor.

Finally pour in 3 TB ice water and blitz to combine. Bring into a ball on a cutting board and make into a flattened ball shape.

Chill dough for a few hours or more in a flat disc wrapped with wax paper or plastic wrap (you could make extra and freeze the dough if you wanted to).

Then roll out and shape into a deep pie pan or other circular pan.  Freeze for 15 minutes, preheat oven to 375 F.

Place foil over the dough, pour in pie weights (I have old bulk beans I use for this purpose).  Bake for 20 minutes at 375.  REmove pie weights and foil, bake for 5 more minutes.

Meanwhile, whisk:
4 eggs
1.5 C whole milk
1 tsp kosher salt
1/2 tsp black pepper

Place filling items into the parbaked pie shell:
1 cup chopped steamed broccoli
1 cup shredded cheddar cheese (I used Kerrygold cheddar which tastes like cheddar, swiss and parmesan at the same time)

Pour the egg mixture over the top.

Bake for 40 minutes at 375 F or until set.

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