Quiche Essentials: Broccoli & Two-Cheese Quiche
Andy Anderson !
I wanted to keep it simple, so I did not add any meats; just broccoli and onions. Gruyère was my main cheese, and I added a bit of feta, to kick it up.
Oh, one more thing… The French did not invent the quiche; the Germans did.
So, you ready… Let’s get into the kitchen.
2 Tbspsweet butter, unsalted, plus a bit more for greasing the pie plate
1/2 cyellow onions, chopped
10 ozbroccoli florets, cut into bite-size pieces
1 cgruyère cheese, freshly shredded
2 - 3 ozfeta cheese, crumbled
1 1/2 chalf & half
1 pinchnutmeg, freshly ground
·salt kosher variety, to taste
·white pepper, freshly ground to taste
·chopped, cooked bacon… mmmmm
How to Make Quiche Essentials: Broccoli & Two-Cheese Quiche
- It is about the balance. We all love the fluffy taste of a perfectly baked quiche, and part of that perfection is the proper balancing of the eggs and milk. Too many eggs, and it tastes like you are eating an omelet, too few, and the quiche will not set.
I have found that the ideal balance is 1 large egg per 1/2 cup milk.
That should do the trick.
- Chef’s Tip: You will notice from the main image, that the quiche seems to have areas of cheese, and areas of egg. Some people mix the cheese in with the liquid; however, I lightly toss the cheese with the veggies, and then pour the liquid on top. That way, when it cooks you will have areas with more cheese than eggs, and vise/versa. And that makes every bite an tasty adventure.
- Chef’s Tip: One of the side effects of over-cooking a quiche is that ii will become wet and soggy.
Why? The protein strands in the egg will begin tightening, just like wringing out a sponge, and will dump all that liquid right into the pie plate. So, if the middle has a giggle, that is a good thing.
Besides, carryover cooking will continue to cook the quiche for 5 – 7 minutes after it has been removed from the oven.