Wednesday, May 28, 2014

Broccoli Quiche with No-Roll Pie Crust

The other day I was given a good batch of beautiful broccoli.  Immediately I steamed up a big pot of it and started eating it.  I ate it as a snack all day.  And the next day.  And the next!  The broccoli smell sort of permeated my pores so there was one downside.  The upsides included NORMAL blood sugar, no hunger at all, and slightly reduced weight.  All in all a good thing.

Since Dear One likes quiche, I decided to make a quick one to include this steamed broccoli.  Since I did not want to make a "real" pie crust...more work than I had time...I just made a no-roll crust.  It is not the ideal pie crust, but it works quite well and was delicious for this.  I think next time I will add some herbs to the crust...

No-Roll Pie Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable oil (I used canola)
1/4 cup water

Mix the water and oil together then pour into a bowl where you have previously whisked the flour and salt together. When all the flour has been absorbed into the liquid measure, press into the bottom and up the sides of a deep-dish pie plate. I  have a Pyrex glass pie dish that I particularly like.

Broccoli Quiche

4 slices swiss cheese
1 cup steamed chopped broccoli
1/3 cup chopped onions
1 1/2 cups shredded cheddar cheese (or multi-cheese mixture)
1 cup whipping cream
4 eggs
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon granulated garlic

Preheat oven to 400 degrees F.

Place the four slices of Swiss cheese in the bottom of the pastry crust, more or less covering the bottom evenly.  (This is not an exact science so don't worry if there are some empty spots.)

Spread the finely chopped broccoli over the Swiss cheese then sprinkle the chopped onions over the top.  (These should also be very finely chopped.) 

Sprinkle the cheddar cheese over the top of the vegetables.

In a bowl gently whisk together the cream, eggs, salt, pepper, and garlic granules.  Carefully pour over the mixture in the pie plate.  With a fork, gently mix things together so there is cream/egg mixture throughout.

Bake at 400 degrees F for 30-40 minutes or until beautifully golden brown on top and there is not jiggle.  If there is a TINY bit of jiggle, you can still bring it out of the oven as it will continue to cook a bit as it cools but if there is a LOT of jiggle, give it another 2-5 minutes in the oven.

Serve warm or completely cooled.  Or hot if you cannot wait...