I’m a baker first and a cook second. I grew up with flour and butter, and will always feel more comfortable working with them than meat and vegetables. The great thing about a quiche is that satisfies my inner baker while helping my inner cook make dinner! It does take time, since you need to make the crust, but it’s definitely worth it. Scroll down for more pictures, hope you enjoy!
Broccoli, Cheddar & Goat Cheese Quiche
- ¼ cup frozen butter
- ⅛ cup frozen shortening
- 1 cups flour
- ¼ teaspoon salt
- ¼ cup cold water
- 1½ tablespoons butter
- 1½ tablespoons all-purpose flour
- 1½ cups hot milk
- 4 eggs
- 2 teaspoons salt
- ¼ teaspoons pepper
- pinch nutmeg and cayenne pepper
- 2 cups grated Cheddar cheese
- 2 cups chopped cooked broccoli, well-drained and patted dry
- ¼ cup goat cheese
Cut butter and shortening into approx. 1 inch cubes and place in bottom of food processor. Add flour and salt, and pulse on for 2-3 seconds 4-5 times, until mixture begins to look like coarse oatmeal.
Slowly add water through the top while machine is running, and process just until dough begins to gather around the blades (about 10-12 seconds after all liquid is added). Remove dough from machine, roll into a ball, divide into 2 equal pieces and wrap each in plastic wrap. Chill in refrigerator for a least ½ hour, while you prepare your filling.
Roll out onto a lightly floured surface in each direction to keep dough circular, rolling to about 2 inches larger than 9 inch pie plate, ⅛ inch thick. Transfer to pie plate with removable bottom and press into pan, trim edges and prick bottom of pastry all over with a fork. Line pastry with aluminum foil and weigh down with uncooked rice or dry beans. Place on a baking sheet and bake at 400oF for 10 minutes, remove foil and rice/beans, and bake 5 minutes longer. Cool slightly and fill.
Melt butter in a small saucepan and whisk in flour, cook gently 2-3 minutes. Whisk in hot milk, bring to a boil, and cook gently for 5 minutes.
Beat eggs in a medium sized bowl, and slowly whisk sauce into the eggs. Season with salt, pepper, nutmeg and cayenne.
Sprinkle bottom of pastry crust with half the cheddar, then spread over cooked broccoli and remaining cheddar. Pour over egg mixture and crumble goat cheese over top. (Note: you can save some broccoli to stick on the top that will add a nice roasted flavour.)
Bake at 425oF for for 15 minutes, then reduce oven to 350oF and bake for 20-25 more minutes. Cool 10 minutes before serving, then enjoy!
6 thoughts on “Broccoli, Cheddar & Goat Cheese Quiche”
this sounds fabulous- I love broccoli in quiche, it’s so flavorful! If you’re interested, I host a blogger link up every Tuesday- I’d love for you to share a post! All you need is the URL of a post you’d like to share, it’s a great networking opportunity. There’s a quick explanation on my main menu under ‘Tell Em Tuesdays’ if you’d like more info.
That looks delicious…
MMMM! Love broccoli quiche so much! Need to make this, stat!!!!