Quiche became a classic for a very good reason—its creamy, tender custard is as seductive as it is satisfying. Here, deep-colored broccoli boosts the drama quotient for brunch, lunch, or supper.
Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325°F oven, about 25 minutes.
Recipe information
Total Time
4 1/2 hr (includes making and chilling pastry)
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Preheat oven to 375°F with rack in middle.
Step 2
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Step 3
Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
Step 4
Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
Step 5
While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
Step 6
Mince and mash garlic to a paste with a generous pinch of salt.
Step 7
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
Step 8
Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
Step 9
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
Step 10
Serve quiche warm or at room temperature.
Recipe notes
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