Ultimate Broccoli White Cheese Quiche

Finally I found the perfect quiche recipe!! I'm serious! 

Crunchy crust but not dry combined with a very moist flavor filling... Can you realize something better?! 'Cause I don't!

I prepared quiche so many times. It's pratice, easy and extremely versatile. In this one I used farm white cheese and eggs that I brought from Hozana's farm.

Chocorango's recipe.

240ml measuring cup

1 1/2 cup flour

1/2 tsp salt 

100g cold butter 

1 egg  

1-3 tbsp cold water

Filling

3 small eggs or 2 large eggs

300ml heavy cream

1/4 tsp salt

1/4 tsp nutmeg powder

250g shredded white cheese 

3/4 cup broccoli florets, blanched (click here to see how can you do that)

Preparation

1. Preheat the oven to 375ºC. Separate a 22cm round quiche pan, if its bottom is removable you don't need to grease it.

2. In a bowl, stir the salt in flour. Add butter and egg and rub using your fingertips. Add 1-3 tbsp cold water, enough to incorporate the dough. If the day is too hot cover in plastic and refrigerate for 1 hour.

3. Cover the bottom and the sides of pan with the dough and bake for 12 minutes or until the dough is almost baked, its surface don't be uncooked.

Filling

4. Meanwhile the dough is baking, whisk eggs, heavy cream, salt and nutmeg. Stir in shredded cheese and blanched broccoli florets. 

To finish

5. When the dough is already pre baked, fill it with the filling and bake again for more 18 minutes. Pay attention to the filling, it must be firm but not overly brown, 'cause it'll loose moisture.Serve warm.

Tips: If you, just like me, can't resist to tomatoes, don't be shy! Then you pour the filling on pre baked dough, place some tomato slices over the quiche surface and bake.

Yield: 5 portions.