Quiche is something that I forget exists sometimes. I love it, but I don’t usually make it, or even see it on a ton of menus. From what I gather, it’s kind of old school. I realize it’s heavy, but I think there are probably worse things. And frankly, what could be better than eggs, cream, cheese, and pastry? Plus, it’s easy peasy, and great leftover! My mom certainly knows her way around a quiche, and this recipe is from her.
Broccoli Cheddar Quiche à la Tamsen
- Pie crust (I usualy use a pre made refrigerated crust, unless you want a bigger project)
- 4 eggs at room temperature
- 1 1/2 cups cream
- 1 cup shredded cheddar cheese
- 1-2 cups steamed broccoli
- dash salt
- dash pepper
- dash nutmeg (preferably fresh ground)
- Roll the pie crust out onto the pie plate to prepare. Preheat oven to 350.
- Wisk together eggs and cream. Add salt, pepper, and nutmeg.
- Pour a little bit of the egg mixture on bottom of the crust with a little cheese to “seal” it (my mother’s advice). Add the broccoli to the shell. Put 3/4 of the cheese into the egg mixture. Pour the rest of the egg mixture into the crust. Spinkle the rest of the cheese on top.
- Cover the edges of the crust with foil (to prevent burning), and bake for 45 minutes. Remove foil and bake for 15 more minutes.
- Remove from oven when the quiche is golden brown and delicious looking. Allow to cool for 10-15 minutes before enjoying (it will likely be puffy at first and fall a little when it cools).