Broccoli Cheddar Quiche
Chansons de Le Chef et Le Chat
Honeybee - The Head and The Heart
Here at Le Chef et Le Chat, the song for each recipe is a chef’s choice. Lucky for me, another cook made this for me this week.
Quiche is as simple as it is versatile.
Though it is breakfast in America, quiche can be eaten as a savory dinner too.
Ingredients:
Pie Crust
1.25 cups AP flour (extra for rolling)
0.5 teaspoon salt
0.5 teaspoon sugar
1 stick unsalted butter, cold and cut into small pieces
4 to 6 tablespoons ice water
4 Eggs
1 cup Heavy Cream
1 cup each. or so, of filling
Salt and Pepper
Consider adding:
Carmelized Onions
Roasted Garlic
Smoked Salmon
Roasted Peppers
Mushrooms
Bacon or Pancetta
Truffle oil
Pesto
Dijon - a tablespoon in the quiche mix can cut through the richness.
Instructions:
Pre-bake your pie crust- The goal is not to necessarily cook the crust but to give it a hardened layer to prevent the quiche liquid from making it soggy and gross. The first step is to poke a lot of holes into the crust with a fork. The more the merrier, this will prevent the piecrust from forming bubbles as it bakes. Make sure to poke through the crust and create a clear opening, but not so far as to poke through the aluminum tray (If you use the storebought crust.) Bake for 10-15 minutes at 375 degrees.
Add quiche mix and fillings- Distribute the fillings equally.
Bake at 375 for 30-45 minutes
It is finished when it has a firm jiggle. If it is still watery, give it 5 more minutes or so.
I had the pleasure of sitting my butt on the couch while someone else cooked this morning. I enjoyed a slice of quiche, chocolate milk in my ButterBeer mug from the Harry Potter Broadway show, and an episode of Ozark. It was a great way to start the day.
A lot of people will always ask me what my favorite meal is. The real answer is that the best meal is one that I don’t have to cook. There is always this level of shame when people cook for me. I’ve noticed this level of feeling unworthy to feed a chef. Truthfully, I enjoy eating someone else’s food more than anything. Getting to see how other people operate, and learning new tips and tricks, It is always fun. I enjoy teaching as much as I enjoy being taught.
I wholeheartedly believe that cooking is not about the destination, but about the journey. If I wanted the greatest quiche in the world I could have locally sourced my eggs, made my own crust, grown my own broccoli, and flown to Wisconsin for some fresh cheddar. Instead, frozen crusts, freezer-burned broccoli, Costco cheddar, 3 eggs (because we did not have 4,) and fat-free milk were used. But you know what? I loved it.
