Serve this broccoli-cheddar quiche for a brunch on a weekend with a green salad or a fruit salad.
To boost the flavor, you get an oniony flavor from chopped scallions and cheesy savoriness from the Cheddar.
Learn how to make Broccoli-Cheddar Quiche and discover ways to customize yours for your family.
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Otherwise, the list is fairly short.
No, you do not have to cook broccoli before adding to a quiche.
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Start with these:
Ingredients
Dough:
1 1/4cups(about 5 3/8 oz.
)all-purpose flour, plus more for work surface
2tsp.granulated sugar
1/2tsp.tablesalt
1/2cup(4 oz.)
coldunsalted butter, cubed
1/4cupice water
Filling:
1 1/2cups(1-in.
Credit:Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood
)broccoli florets(about 4 oz.)
Add ice water, and pulse until mixture starts to clump together, about 8 pulses.
Transfer Dough to a 9-inch pie plate, pressing in bottom and up sides of plate.
Credit:Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood
Pierce crust with fork.
Freeze until firm, about 30 minutes.
Par-bake the crust:
Preheat oven to 350F.
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Line crust with parchment paper, and fill with pie weights or dried beans.
Bake in preheated oven just until dry and set, about 20 minutes.
Remove parchment and pie weights; continue to bake crust until light golden brown, about 15 minutes.
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Remove from oven, and cool completely on a wire rack, about 30 minutes.
Prepare the Filling:
Sprinkle broccoli, Cheddar, and scallions in bottom of crust.
Let cool at least 15 minutes.
Credit:Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood
Credit:Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood
Credit:Greg DuPree Food Stylist: Ali Ramey Prop Stylist: Hannah Greenwood
