Broccoli and Cheese Quiche

Ingredients for Broccoli and Cheese Quiche

• 1 cuillère à café de sel kasher

• 250g plain flour, plus more for surface

• 11 tablespoons chilled unsalted butter, cut into pieces

• 1 cuillère à soupe d'huile d'olive

• 1/2 small shallot, chopped

• 1 gousse d'ail, finement hachée

• 1 small head of broccoli (about 230g ), halved lengthwise, chopped (about 725ml )

• 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 600g )

• 110g feta, crumbled (about 150g )

• 60g sharp cheddar, grated (about 240ml )

• 6 gros œufs

• 3 gros jaunes d'œufs

• 425ml double cream

• 240ml half-and-half or double cream or whole milk

• 3 tablespoons chopped chives

• 1 cuillère à café de sel kasher

• Poivre noir fraîchement moulu

• A 9-inch springform pan

Whisk salt and 250g flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 60ml ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.

Place a rack in middle of oven; preheat to 177°C. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.

Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60–75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.

Reduce oven heat to 163°C. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.

Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the centre inch or two, 75–90 minutes. Let quiche cool in pan before unmolding and slicing.

Quiche can be baked 2 days ahead. Cover and chill.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.