Blue cheese and broccoli quiche

I love quiche, frittatas, omelettes, and souffles and make one or the other at least once a week. Eggs are cheap, versatile and healthy and quiche isn’t as hard to make as some people think. I recently made one with a pat-in-the-pan crust, which makes it even easier. Pat-in-the-pan crust is different than regular crust. It’s more crumbly than flaky which works well with the creamy filling.

Blue cheese and broccoli quiche

Blue cheese and broccoli quiche

Crust:

  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 stick (1/2 cup) butter cut up into 8 or 10 pieces
  • 3 TBS cream

Preheat the oven to 400 degrees.

Mix the flour and salt together in a large bowl. Add the butter and mix with your fingers till it resembles coarse crumbs. Then add the cream and mix with a fork till it sticks together.

Take the dough and put it in a 9 inch pie pan or square baking dish. Literally pat it into the bottom and sides of the pan- no rolling or chilling necessary. This is super convenient if like mine, your kitchen is insanely small.

Prick the crust a few times with a fork and cook it for 10-15 minutes till it’s golden brown.

Meanwhile make the filling:

  • 1 tsp butter
  • 1 tsp olive oil
  • 1 small onion, chopped or thinly sliced
  • 1 cup broccoli, chopped
  • 4 eggs
  • 1/2 cup cream
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese
  • salt
  • pepper

Heat the butter and olive oil in a heavy skillet. Add the onions and cook to your liking. You can just barely cook them till they’re translucent, or you can wait till they get caramelized. I like them more cooked than less. Once they’re cooked to your liking, add the broccoli and cook until it’s done to your liking as well.

Mix the eggs, milk, cream, salt, and pepper in a large bowl.

Once the crust is done it’s time to assemble the quiche. Reduce the oven to 350.

Sprinkle 1/4 cup of cheddar on the bottom of the crust. Then add the onion broccoli mixture, then add the egg mixture. Top it with the rest of the cheddar and the blue cheeses.

Cook at 350 for about 40 minutes until the quiche is set and a knife inserted into the center comes out clean.

Let the quiche cool for 10-20 minutes and serve. It’s also delicious cold later on.