Originally published on August 2, 2017
Have I ever told you about just how much my kids love quiche? I mean, I love quiche, but every time I make it, I wonder how they’ll react to it. And they always scarf it down. You think I’d learn by now. When it came to this particular quiche, I loved it more so than I have others I’ve made – and my kids both had seconds. So yeah, it’s good.
To be fair, I think the thing we all liked best about it was the crust. I’ve made pie crust before. Only about a hundred times. And it’s always fine. It’s not particularly offensive, you can cut it with a fork. It’s fine. But this crust. Oh my. I had just happened to come across a pie crust from the James Beard Foundation and thought I’d give it a whirl. Oh. My. God. I finally know what people are talking when they talk about light, flaky crusts. It was so good, I could have happily munched on that alone for dinner.
Of course, you can use store-bought crust (something I had done more than not until I found the Foundation’s recipe), or you can use your own favourite pie crust recipe. And while I will be sharing the Foundation’s pie crust recipe soon (it’s not right I keep that all to myself), for now, on with the quiche!
Ingredients:
- 1 9″ pie crust
- 1 tablespoon olive oil
- 1 cup of broccoli florets (I like to chop them pretty small for quiche)
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 6 slices proscuitto, diced
- 1 1/2 cups heavy cream
- 6 eggs
- 1 cup mozzarella cheese, shredded
- Salt, to taste
- Black pepper, to taste
Directions:
1.) Place the pie crust into a pie pan and trim the edges, if needed. Set aside. Preheat the oven to 375 degrees Fahrenheit.
2.) Heat the olive oil in a pan over medium heat. When hot add the onion and saute for about 3 minutes, until it begins to sweat and turn translucent. Add the broccoli, stir and cook for one more minute. Add the garlic and a pinch of salt. Give it one last stir and cook for just 30 seconds. Remove from heat and set aside.
3.) In a large bowl, whisk the eggs and cream together with a large whisk. Continue beating for several minutes. This is the only chance you have to get a lot of air into those eggs, which will make your quiche rise up and become magical. Using a large whisk also helps with this because the bigger the end of your whisk, the more air it’s getting into those eggs.
4.) When you’ve had enough of whisking, add the broccoli mixture to the eggs, along with the prosciutto and shredded cheese. Give everything one last whisk and pour it into the prepared pie crust.
5.) Place the quiche into the preheated oven for 10 minutes. Then turn the heat down to 325 degrees Fahrenheit and bake for another 30 minutes or so, just until the quiche is set. You’ll be able to tell this because the quiche will be fairly firm with just a little bit of jiggle in the middle.
6.) Remove the quiche and allow it to cool for at least 20 minutes before slicing and serving. This will also help it set and help you keep your quiche in the quiche!
7.) Serve and enjoy!