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Add a photoI made this quiche for father's day and it was adored by the adults, not so much by the kids. The garlic ads a nice dimension and a little kick. I loved it, and will definitely make again.
Note: Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325°F oven, about 25 minutes.
Ingredientes
- All-butter pastry dough
- 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
- 6 ounces mushrooms quartered or sliced
- 2 large garlic cloves
- 6 large eggs
- 1 1/2 cups half-and-half
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon cayenne
- 5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
- 1/4 cup grated Parmigiano-Reggiano
- Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans
Direcciones
- Preheat oven to 375°F with rack in middle.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
- Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
- While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
- In a saute pan over medium heat, saute the mushrooms until they are lightly browned, 3-4 minutes. Add a small amount of oil or butter to the pan if you like.
- Mince and mash garlic to a paste with a generous pinch of salt.
- Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
- Pour filling into pie shell, add broccoli and mushrooms, then sprinkle with cheeses.
- Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
- Serve quiche warm or at room temperature.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 116 | 68% |
| Total Fat 13.02g | 16% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 149mg | 6% |
| Potassium 240mg | 7% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.97g | 1% |
| Protein 10.1g | 16% |
Evaluaciones
21 de Junio de 2011
This quiche has a unique and different flavor from most quiches. I really loved it.Yo he cocinado/probado esta receta
