Do you get into modes where you just keep wanting the same type of food? Each season, I seem to have one food I keep returning to over and over; right now, it's quiche. I've probably made 5 quiches in the last month! Just can't seem to get enough of egg and cheesy goodness paired with Quick and Easy Einkorn Quiche Crust.
And the quiche I'm making most often is Broccoli Cheddar Quiche. Loaded with healthy butter, eggs, broccoli, and lots of cheese - this is a complete meal in a pan! Or, it's also great when paired with a salad, coleslaw, and/or fried potatoes.
(Want a grain-free broccoli quiche to try? Here's a throwback recipe for Crustless Ham, Broccoli, and Cheddar Quiche from over 5 years ago.)
Broccoli Cheddar Quiche
1&1/2 cups broccoli florets, fresh or frozen, preferably organic
1 stick (1/2 cup) butter, preferably from grassfed cows
generous pinch of celtic sea salt
1 green onion, minced
5 eggs, preferably from pastured hens
1 cup whole milk
6 ounces cheddar cheese, shredded
3/4 tsp celtic sea salt
1/4 tsp pepper
Parbaked Quiche Crust (recipe follows)
First prepare the quiche crust as described in the following recipe. Once the quiche crust is parbaking, move on to the next step.
Chop up the broccoli into smallish bits.
Melt the butter in a heavy-bottomed skillet over medium heat. Add the broccoli and sprinkle with a pinch of salt.
Saute the broccoli for 5-10 minutes, until it has released its moisture cooked down a bit.
Add the green onion, and saute for a few minutes. Turn off heat and allow to cool a bit.
Meanwhile, break the eggs into a large bowl.
Shred the cheese with a box grater.
Use a fork to stir the cheddar cheese, milk, salt and pepper into the eggs.
Stir the broccoli mixture into the egg mixture.
Pour the egg/broccoli mixture into the parbaked crust.
Bake the quiche in a 350 degree F oven for 30-35 minutes, until the quiche is set in the center and beautifully browned on the edges.
Store leftovers in a covered dish in the fridge. They reheat well in a toaster oven at 250 degrees for 15-20 minutes.
Quick and Easy, No-Fuss Einkorn Quiche Crust
Makes 1 quiche crust
1&1/4 cup Einkorn all-purpose flour
1/2 tsp fine-ground Celtic sea salt
5 Tb filtered water (cool or cold, but definitely not warm water)
5 Tb melted butter
Melt the butter in a small saucepan over low heat.
Meanwhile, combine the Einkorn flour and salt in a medium bowl. Mix with a fork.
Measure out the water.
Pour the water into the flour and stir a little with a spoon, then pour in the melted butter and stir until it is all combined. You'll end up with a ball of dough.
Press the dough into a 9-inch glass pie plate. Don't worry, the dough won't stick to your hands much at all. Use your fingers to press the crust into the plate, making sure to push it all the way up the sides to the very top. The crust will shrink a little when it is parbaked. Make sure there are no holes or very thin spots in the crust.
Parbake the crust at 350 degrees for about 9-12 minutes, just until barely browning. This will get the crust ready for making your quiche. This crust doesn't generally puff up, but if your crust starts to puff up a lot while parbaking, gently poke a couple holes into it with a fork. (I like to parbake the crust in our toaster oven, which doesn't need to be preheated.)
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