Deep Dish Broccoli Cheddar Quiche

There's a new French bakery in my neighborhood. In addition to croissants and delicate fruit tarts, they also sell slices of their fresh baked quiche. It's hard to walk past the place without immediately getting hungry. So far the only thing that's saved me from buying them out has been the fact that the line to get in goes around the block.

So maybe it's not a bad thing that I'm not coming home with every dessert they sell but they made me really, really want some quiche. That's one of those dishes I used to make all the time and somehow stopped making. I have no idea why and it's obviously high time to bring it back.

Spinach quiche used to be my go-to recipe but I've been in a broccoli and cheddar mood for months now so why not a broccoli and cheddar quiche, right? Other than the eggs, cream and milk that go into every quiche recipe, I also added caramelized onions which take any quiche from good to great.

I went deep-dish with this so it would be a more substantial meal and used my homemade savory crust recipe that includes a touch of olive oil along with the butter. It makes a nice balance of flaky and tender. This recipe is definitely a reason to bring quiche back and often. Enjoy!

Yield: 8 Servings

Author: Anita Schecter

Deep Dish Broccoli Cheddar Quiche

Prep time: 30 MinCook time: 1 H & 15 Minactive time: 1 HourTotal time: 2 H & 45 M

Recipe for a deep dish quiche with a savory crust and broccoli and cheddar cheese filling.

Ingredients

For the Crust:

• 1 1/2 Cups all-purpose flour
• 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
• 1 Tablespoon olive oil
• 1/2 Teaspoon salt
• Pinch of ground black pepper
• 1/4 Cup ice water

For the Filling:

• 1 Tablespoon unsalted butter
• 1 Onion, peeled and diced
• 1 Clove garlic, peeled and minced
• 5 Eggs
• 3/4 Cup cream
• 1 Cup milk
• 1 1/2 Cups shredded cheddar cheese, divided
• 1/2 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• 2 Cups broccoli florets, cut very small

Instructions

1. Add the all-purpose flour, unsalted butter, olive oil, salt and ground black pepper to a food processor. Pulse a few times, until the mixture resembles coarse crumbs. With the machine running, pour the ice water through the feed tube until a dough ball forms. Wrap in plastic and refrigerate for at least one hour.
2. While the dough is chilling, add the butter and diced onion to a large skillet or cast iron pan. Cook on medium low heat, stirring occasionally, for about 30 minutes or until the onions begin to caramelize. Add the minced garlic and continue cooking for one more minute. Remove from the heat and allow to cool.
3. Preheat the oven to 350 degrees. On a floured surface, roll out the dough to about an inch larger than your deep dish pie pan with a removable bottom. Place the dough into the pan and prick the bottom a few times with the tines of a fork. Add a layer of parchment paper or aluminum foil and fill with pie weights or dry beans. Bake for 15 minutes, remove from the oven, remove the pie weights and allow to cool. Note that this short blind bake will help keep the bottom crust from becoming soggy.
4. To make the filling, add the eggs, cream, milk, salt, pepper and 1 cup of the shredded cheddar cheese to a large bowl. Stir in the caramelized onions and the broccoli. Pour into the tart shell and top with the remaining cheese. Bake for approximately one hour or until the top of the quiche is set.

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