It was a night of custards. A quiche and a pumpkin pie? I don’t recommend it. Stick with just this for dinner and you’ll be quite pleased. (Although I absolutely did inhale some of the pumpkin pie afterward.) This quiche recipe is a fun change from my standard one with gruyere and emmentaler. It’s just as silky and decadent, of course, but the broccoli adds just ever so much texture, without contrasting too much.
Be sure to make a good paste with the garlic, because it still retains its sharpness after cooking. I didn’t do the best job and had a couple bites that were quite garlicky. If you’re mashing it into a paste, the salt acts as a grinder. You can also adjust the cayenne if you have strong feelings about it, one way or the other. The extra-sharp cheddar, on the other hand, must stay. Well, it can be changed for gruyere, or another strong cheese, just don’t use mild cheddar. Not worth it.
Now, assembling the quiche is really quite easy, especially if you leave out the pesky crust. The only tricky part is the cooking time. I’ve gotten anxious and taken a quiche out too early and it’s just slimy and gross. Make sure that it gets puffy. You can be fooled by a seemingly clean knife before the quiche is really set adequately.
When it’s all said and done, you’ll be in heaven. The crisp, brown cheese on top is worth the wait on its own. Just don’t make a pumpkin pie for dessert.
Broccoli, Cheddar, & Garlic Quiche
10 ounces (about two small heads) broccoli, chopped into bite size pieces, larger portion of stems discarded
2 garlic cloves, pressed or mashed into a paste with a pinch of salt
6 large eggs
1 1/2 cups cream
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
5 ounces extra-sharp Cheddar, coarsely grated (2 cups), divided
1/4 cup grated Parmesan
1. Preheat oven to 375 degrees. Cook broccoli in a large pot of boiling salted water for about 4 minutes. Drain, rinse under cold water, and pat dry. Be sure that it’s not soggy, as this will affect the cooking time of the quiche.
2. In a large bowl, whisk together the garlic paste, eggs, cream, nutmeg, cayenne. Stir in 2/3 cup cheddar.
3. Pour the filling into a deep pie pan and add broccoli. Sprinkle the remaining cheddar and the parmesan on top. Bake for 45 – 60 minutes, or until getting puffy in the oven and knife comes out clean. Let cool for 15 minutes before serving.