As an avid egg, vegetable and cheese lover, it seems only natural that quiche would be part of my culinary repertoire. I like quiche packed full of vegetables and made on the lighter side without crust, at least during the work week. But Eddie, my loving boyfriend, is unimpressed with the 9-5 version. “Maybe less vegetables next time,” he’s said. “Can you make it with cream?” he asked. “Seriously, no crust??!”
This reminds me of my friend Celina, who made a batch of cookies from Bethanny Frankel’s cookbook. She was impressed with the lack of fat and great flavor, although her version made about half what the recipe specified. Upon serving it to her boyfriend, he took a bite, did the whole, “Yum babe, good!” then asked… “Do you mind if I add butter?” He proceeded to smear butter on the bottom like toast.
Ahhhhh the men in our lives, they are the yang to our yin. I had a pie crust in the freezer from Christmas, so I humored Eddie and made the real thing. We did compromise though, I used whole milk instead of cream. One battle at a time, I thought.
Breakfast for a week! Taking a little time on Sunday will payoff for the next five days. This is worth the effort.
1 frozen store-bought crust (I use Marie Callender’s)
Preheat oven to 400*F. Thaw pie shell for 10 minutes while preparing other ingredients; prick bottom and sides of crust with a fork. Bake on cookie sheet in center of oven for 12-15 minutes, until lightly brown. Let cool.
Foodie Note: When baking the quiche, check on the crust after about 10 minutes. If crust is getting too brown, tear a large piece of tin foil and tent over quiche. Don’t worry about it being snug to the crust.
1/3 cup broccoli, chopped into small pieces
1/2 shallot, sliced thin
1 leek, sliced thin
1/2 tablespoon butter
1 tablespoon fresh thyme, chopped
3/4 cup Gruyere, grated
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon powdered mustard
1 cup whole milk
3/4 teaspoon salt, 1/2 teaspoon pepper, divided
Drop oven temperature to 375*F. In a skillet, melt butter, saute shallot and leek with thyme, 1/8 teaspoon salt/pepper for 7-10 minutes on medium-low, until brown. Set aside in bowl. Set heat to medium high, saute broccoli, adding more butter if necessary, season with 1/8 teaspoon salt/pepper for 5 minutes. Add to onions. In a large bowl, mix together nutmeg, mustard, 1/4 teaspoon salt/pepper, 1/2 cup cheese, eggs and milk. Pour broccoli mixture into crust, carefully pour eggs over broccoli, sprinkle with remaining Gruyere. Bake for 35-40 minutes, until middle is just about set. Let cool and enjoy!
Keywords: quiche, Twin Brook Creamery, Real Men Eat Quiche, broccoli, Gruyere