Broccoli and Jalapeno Cheddar Quiche

I have the recipe to a delicious quiche Lorraine in my cookbook, and decided it was time to share this other great quiche recipe. It takes time but it’s a pretty wonderful lunch quiche! 1 quiche makes 6-8 slices!

Basic Quiche Crust – 1 shell
2 cups all-purpose flour, sifted, plus additional flour for rolling
1 teaspoon kosher salt
16 tablespoons chilled unsalted butter (8 oz), cut into 1/4 inch pieces
1/4 cup ice water
Canola oil

Place 1 cup of the flour and salt in the bowl of a mixer fitted with the paddle attachment. Turn the mixer to low speed and add the butter a small handful at a time. When all the butter has been added, increase the speed to medium and mix until the butter is completely blended with the flour. Reduce the speed,add the remaining flour, and mix just to combine. Add water and mix until incorporated. The dough will come around the paddle and should feel smooth, not sticky.

Remove the dough from the mixer and pat the dough into a disk, wrap in plastic wrap. Refrigerate for at least 1 hour or up to a day. Lightly brush the inside of a 9-by-2-inch high ring mold with canola oil and place it on a parchment-lined baking sheet.

Place the dough on a floured work surface and rub on all sides with flour. Flatten it into a larger circle using a rolling pin. Roll the rolling pin back and forth across the dough a few times, then turn it 90 degrees and roll again. Continue to turn and roll until the dough is 3/16 inch thick and about 14 inches in diameter.

Carefully lower the dough into the ring, pressing it gently against the sides into the bottom corners of the ring. Trim any dough that extends more than an inch over the sides of the mold and reserve the scraps. Fold excess dough over against the outside of the ring, it will prevent it from shrinking down the sides as it bakes. Check for any cracks or holes in the dough, and patch with the reserved dough. Place in the refrigerator or freezer for at least 20 minutes. Reserve the remaining dough scraps.

Place rack in the middle of the oven and preheat the oven to 375°F. Line the quiche shell with a 16 inch round of parchment. Fill the shell with pie weights or dried beans. Bake the shell for 35 to 45 minutes, or until the edges of the dough are lightly browned, but the bottom is still light in color.Carefully remove the parchment and weights. Check the dough for any new cracks or holes, and patch with thin pieces of reserved dough if necessary. Return the shell
into the oven for another 15 to 20 minutes, or until the bottom is a rich golden brown.

Remove from the oven and allow the shell to cool completely on the baking sheet.

Broccoli and Jalapeno Cheddar Filling – for 1 shell
4 tablespoons unsalted butter
2 cups whole milk
6 eggs
Pinch of freshly grated nutmeg
1 head of broccoli, chopped into small pieces
1 cup Jalapeno Cheddar
Kosher salt and freshly ground black pepper

In a saute pan over medium heat, combine 1/4 cup water and 4 tablespoons butter, whisk until combined, add the onions and reduce heat. Cook until the onion have softened and the liquid has thickened. Turn off the heat and set aside.

In a large bowl whisk together milk, eggs, nutmeg, salt and pepper. Scatter 1/3 of the cheese, half the onion mixture, and handful of broccoli into the cooled quiche shell. Pour egg batter until broccoli is covered. Repeat layering one more time, and on top of the batter add the remaining cheese. The quiche shell should be filled to the top.

Bake for 1½ to 1¾ hours, or so until the top of the quiche is browned and the custard slightly jiggles when the baking sheet is shaken. Remove the quiche from the oven and let cool to room temperature on a rack. Refrigerate until thoroughly chilled, at least 1 day, or up to 3 days.

Once the quiche is thoroughly chilled, using a sharp knife, scrape away the excess crust from the top edge. Open the ring to release the quiche and carefully lift off the ring. Return to the refrigerator until ready to serve.

To serve: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Using a long serrated knife while supporting the sides of the crust, carefully cut through the edge of the crust in a sawing motion. Switch to a long slicing knife and cut through the custard and bottom crust. Repeat, cutting the quiche in to 8 pieces. Place the pieces on the baking sheet and reheat for 15 minutes, or until hot throughout.

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