Quiche de brócoli y queso cheddar

Ingredientes

• 1 9" pie dough (prepared)
• 1 broccoli crown or head, cut into bite-size pieces (~3 cups broccoli)
• 1 tablespoon olive oil
• 1 onion, diced
• 1 teaspoon salt
• 2 cloves garlic, roughly chopped
• 4 ounces cheddar cheese, freshly grated (Use sharp, medium, or mild; yellow or white)
• 1 ounce Parmesan, freshly grated
• 3 eggs
• 2/3 cup milk
• 1/3 cup heavy whipping cream
• 1/2 cup plain Greek yogurt
• 2 teaspoons rice wine vinegar (or sub lemon juice)
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt

Preparación

1. 1

   Pre-heat oven to 350ºF.

2. 2

   --- Blind Bake Pie Dough: ---

3. 3

   Arrange pie dough inside a pie pan. Prick the bottom and sides with a fork. Set parchment paper on top of dough, and add pie weights or dry beans. Bake 10 minutes. Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.

4. 4

   --- Steam Broccoli: ---

5. 5

   Add 1" water to a medium-sized pot. Bring to a boil. Add the steamer basket and then the broccoli. Cover the pot and steam for 5 minutes.Remove the broccoli and set aside. Discard the water and set aside the steamer basket.

6. 6

   Add olive oil to the pot. Heat over medium heat until the oil shimmers.Add the onion and salt. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook 2 more minutes until the garlic is fragrant. Remove from heat.

7. 7

   --- Make the Quiche: ---

8. 8

   Gently press half the cheese into the pie dough.

9. 9

   Add the onion and garlic.

10. 10

    Add the steamed broccoli.

11. 11

    Add 3 eggs, milk, cream, and nutmeg to a mixing bowl. Use an electric hand mixer to whip the mixture until it doubles in size. (Alternatively, whisk vigorously by hand.)

12. 12

    Add the remaining cheese to the egg and milk mixture, and gently fold in with a spoon. Take care not to over-stir.

13. 13

    Pour the egg mixture into the pie pan. Tip: Do not overfill the quiche-- any extra mixture can be saved for an omelette, for another quiche, or used to dip bread in for French toast.

14. 14

    Tent quiche loosely with aluminum foil. Bake 45 minutes. Remove foil, and bake 15-20 more minutes until the quiche is golden and set. Quiche should jiggle slightly when moved.

15. 15

    Allow quiche to cool for at least 1 hour, or refrigerate overnight. (Quiche will not be fully set until cooled.)

16. 16

    While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.

17. 17

    Serve cool with sauce (if desired).

18. 18

    Leftovers / Make Ahead + Refrigerate:Refrigerate and use within 2-3 days.Make Ahead + Freeze: Bake quiche, and allow to cool completely. Wrap tightly with plastic wrap, and slide into a freezer bag. Use within 2 months.Reheat from Frozen: Do not thaw. Bake at 350ºF for 20-25 minutes, or until pie is warm.Sauce should not be frozen, but can be refrigerated for up to a week.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides. (Allow quiche to fully cool before removing the pan.)