cheddar broccoli quiche

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Cheddar Broccoli Quiche

Makes six to eight servings.

Classic Tart Pastry
1 small bunch (4 cups) broccoli, cut into 3/4 –inch pieces
Few drops lemon juice
2 to 3 tbsp. Dijon-style mustard
2 cups (8 oz.) shredded cheddar cheese
4 eggs
1 ½ cups light cream (half and half)

On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, trimming if needed, shaping so that edge is flush with rim of pan. Prick bottom and sides with a fork. Bake at 375º for 15 minutes, following the directions for a baked pastry shell. Let cool about 20 minutes before filling.

Steam broccoli until it is just tender. Season to taste with salt and lemon juice. Spread prepared pastry with mustard. Spoon broccoli evenly over the mustard and sprinkle top with the shredded cheese. Beat the eggs with the cream until thoroughly mixed.

Pour egg mixture over surface of the prepared quiche. Sprinkle with nutmeg. Bake at 375º for 35 to 40 minutes until center is just set. Cool on a rack for 10 minutes before cutting into wedges to serve.