Homemade Broccoli & Gruyere Quiche
As an avid egg, vegetable and cheese lover, it seems only natural that quiche would be part of my culinary repertoire. I like quiche packed full of vegetables and made on the lighter side without crust, at least during the work week. But Eddie, my loving boyfriend, is unimpressed with the 9-5 version. “Maybe less vegetables next time,” he’s said. “Can you make it with cream?” he asked. “Seriously, no crust??!”
这提醒我of my friend Celina, who made a batch of cookies from Bethanny Frankel’s cookbook. She was impressed with the lack of fat and great flavor, although her version made about half what the recipe specified. Upon serving it to her boyfriend, he took a bite, did the whole, “Yum babe, good!” Then he asked… “Do you mind if I add butter?” He proceeded to smear butter on the bottom like toast.
Ahhhhh the men in our lives, they are the yang to our yin. I had a pie crust in the freezer, so I humored Eddie and made the real thing. We did compromise though, I used whole milk instead of cream. One battle at a time, I thought.
Breakfast for a week! Taking a little time on Sunday will payoff for the next five days. This is worth the effort.
Foodie Note: When baking the quiche, check on the crust after about 10 minutes. If crust is getting too brown, tear a large piece of tin foil and tent over quiche. Don’t worry about it being snug to the crust.
1 frozen store-bought crust (I use Marie Callender’s or Wholly Wholesome)
1.5 cups broccoli, chopped into small pieces
1 leek, sliced thin
1 tablespoon butter
1 tablespoon fresh thyme, chopped (or 1/2 a tablespoon dried)
3/4 cup Gruyere, grated
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon powdered mustard
1/2 teaspoon salt & 1/2 teaspoon pepper
Preheat oven to 400*F. Thaw pie shell for 10 minutes while preparing other ingredients; prick bottom and sides of crust with a fork. Bake on cookie sheet in center of oven for 12-15 minutes, until lightly brown. Let cool.
Drop oven temperature to 375*F.
Heat a skillet to medium-low, melt butter and sauté leek and thyme. Cook for about 3 minutes. Stir, add broccoli and cook covered for about 4 minutes, checking to make sure the leek doesn’t burn.
Pour broccoli mixture into crust and spread evenly.
In a large bowl, mix together 1/2 teaspoon salt/pepper, nutmeg, mustard, 1/2 cup cheese, eggs and milk. Carefully pour eggs over broccoli, sprinkle with remaining Gruyere. Bake for 35-40 minutes, until middle is just about set. Let cool and enjoy!