The other day, I paged lovingly through some old copies of the now extinct Gourmet magazine. I can’t seem to throw them away! I was tempted to try this quiche recipe and it was wonderful,
I made this yummy salad and to go alongside it – I made this quiche also.
The 2 together were fabulous!
Mr. Wonderful and I had an amazing Saturday lunch.
This quiche begins by baking your crust. And while I didn’t photograph this process, I am including it in the printable recipe.
I put it in some ramekins for the 2 of us. Press the pie crust down into the pan(s), and go ahead and leave some of it hanging out -rustic style. I love rustic food. It looks so much more appealing to me than pretty, perfect food.
Poke the bottom of the crust with a fork all over so it won’t bubble when cooking. Gourmet recommends putting foil inside and weighing it down with beans, but I found my method worked beautifully.
And I didn’t have to waste any beans…or foil.
Put your pie(s) on a lined baking sheet and bake until the crust turns golden brown – about 20-25 minutes.
While that’s baking, start a medium saucepan with water to boil on the stove. Chop up a head of broccoli into florets. That means, not much stem and just the flowery end of the broccoli.
Also grate 2 cups of sharp cheddar cheese, and peel 2 cloves of garlic.
We need to make garlic paste. If you love the flavor of garlic, but don’t like the crunch of biting into it, try making garlic paste.
Sprinkle some kosher salt on the garlic.
Take the flat part of a large chef’s knife and begin to smash the salt and garlic together using the edge of the knife.
Toss your broccoli florets in the boiling water for about 4 minutes.
After 4 minutes, drain and rinse them with cold water to stop the cooking action.
In a medium mixing bowl, crack 6 eggs.
Pour in one and one-half cups of half-and-half.
Add 1/4 teaspoon nutmeg, 1/4 teaspoon cayenne pepper and a pinch of salt.
Add in your garlic paste to the egg mixture. Whisk it all up real good!
By now, your crusts will be done.
Ladle in your egg mixture, leaving room for broccoli and cheese to top them.
Carefully sprinkle a generous portion of your broccoli into the egg mixture. I chopped mine up a bit for the ramekins, but if you make the larger pie – no need.
Sprinkle on your cheddar cheese.
Top with your crispy browned pancetta rounds.
Pop these into a 375º oven on your lined baking sheet for 40-45 minutes.
Let cool 20 minutes (yeah right!).
Get out your fork. Get your honey pie. Sit down and have a Gourmet-fabulous meal that will make you smile
- 1 head broccoli
- 2 c. sharp cheddar cheese
- 2 cloves garlic
- ½ t. kosher salt
- 6 eggs
- 1½ c. half-n-half
- ¼ t. nutmeg
- ¼ t. cayenne pepper
- 2 T. grated parmesan
- 2 slices pancetta (rounds)
- Preheat oven to 350º.
- If making individual quiches, make pie crush to fit two 8 oz. ramekins
- If making whole quiche, make pie crust to fit 9 inch pie plate
- Press pie dough into pie plate or ramekins. Prick with fork and bake 20-25 minutes or until crust is golden brown.
- Chop broccoli into florets, discarding stems
- Bring small pot of water to a boil and add broccoli
- Boil for 4 minutes
- Remove broccoli to ice bath to stop cooking
- Grate cheese
- Finely chop garlic and make paste by sprinkling ½ teaspoon of salt over top and using flat end of knife to make garlic paste
- Crack eggs into mixing bowl, add half-n-half nutmeg and cayenne and and whisk
- Ladle into whole pie crust or divide into two ramekins
- Spoon broccoli over top and sprinkle with cheddar cheese. Top with parmesan. Lay pancetta over top and bake 40-45 minutes
|Mother's Day Food Ideas
|Aunt Jane’s Quiche
|Pancetta Tomato Bibb Lettuce Salad with Homemade Blue Cheese Dressing
|Savory Tomato, Roasted Garlic and Mozzarella Tart