Saturday, March 30, 2013
Broccoli Cheddar Quiche
* 6 eggs
* 2/3 c. heavy cream
* 1 prepared pie dough
* 4 oz. cheddar cheese, grated (half of a block)
* 1.5 c. cooked broccoli and cooled
Preheat the oven to 375. Arrange the pie shell in a 12 inch pan. Place a sheet of parchment paper over the dough and weight down with rice, beans or pie weights (this is called blind baking - it's a way to pre-bake the crust so it stays crisp; if you use beans or rice, just save them to reuse for this purpose, not to eat), and bake for 20 minutes, or until the edges are lightly browned. Meanwhile, whisk together eggs and heavy cream until well combined. Stir in broccoli and cheddar cheese with a spoon. Pour egg mixture into pie shell and return to the oven, cooking for 40 minutes or until just set. If you are making the quiche ahead of time, let it cool, then refrigerate for up to 3 days. Reheat in the oven at 325 for 20 minutes. Enjoy!