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, my wonderful girlfriend made this for us this week. This song is as pretty as she is.
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 my girlfriend put this together for us one morning. We enjoyed a slice of quiche, chocolate milk in our ButterBeer mugs 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, my girlfriend used frozen crusts, freezer-burned broccoli, Costco cheddar, 3 eggs, because we did not have 4, and fat-free milk. But you know what? I loved it.
