Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Broccoli-Cheddar Quiche

Share

Lobo
Moderator
Moderator

Posts : 17941
Thanked : 881
Join date : 2013-01-12

Broccoli-Cheddar Quiche

Post by Lobo on Sat 27 Feb 2016, 9:09 pm


Broccoli-Cheddar Quiche

Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 8
Like a frittata, a quiche is superversatile because you can add whatever ingredients sound good to you. Broccoli and cheddar cheese is a popular vegetarian combo, but you can also toss in some cubed cooked ham or sliced red bell pepper, or even swap the cheddar for pepper jack. Enjoy this protein-filled dish for any meal or as a snack.



  • Printer Friendly Version





  • 44

Ingredients:

For the pie dough:


  • 1 1/3 cups (7 oz./220 g) unbleached all-purpose flour
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into cubes
  • 4 Tbs. (2 fl. oz./60 ml) ice water, plus more if needed

  • Salt, to taste, plus 1/2 tsp.
  • 2 cups  (4 oz./125 g) broccoli florets
  • 2 cups (16 fl. oz./500 ml) half-and-half
  • 4 eggs
  • 1 Tbs. minced fresh dill
  • 1/4 tsp. freshly ground pepper
  • 1 cup (4 oz./125 g) shredded sharp cheddar cheese


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Dutton-Goldfield Dutton Ranch Gewürztraminer, Russian River from our Wine Club.

Directions:

To make the dough, in a bowl, combine the flour and salt and stir with a fork. Add the butter cubes and toss with the fork to coat well with the flour. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. Drizzle the ice water over the flour mixture and toss with a fork until the dough is evenly moist. If the dough seems too crumbly, add more ice water, 1 Tbs. at a time, and toss to mix.

When the dough comes together in a rough mass, gather it together gently and form into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes before using. Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a 12-inch (30-cm) round. Carefully roll the dough around the rolling pin, position it over a 9-inch (23-cm) pie dish and unroll the dough. Gently press it into the bottom and up the sides of the pan. Using a paring knife, trim the dough evenly all around so that it is about 1/2 inch (12 mm) wider than the diameter of the pan. Fold the edge of the dough under itself so that it is even with the pan sides. Press the tines of a fork all around to form a decorative edge. Freeze for 30 minutes. Meanwhile, preheat an oven to 425°F (220°C).

Line the frozen crust with aluminum foil and fill with pie weights. Bake for 15 minutes. Remove the foil and weights and continue to bake until the crust is golden, 4 to 5 minutes more. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 350°F (180°C).

Bring a saucepan three-fourths full of lightly salted water to a boil over high heat. Add the broccoli and cook until the florets are barely tender, about 5 minutes. Drain well and pat dry with kitchen towels. In a bowl, whisk together the half-and-half, eggs, dill, the 1/2 tsp. salt and the pepper until combined. Stir in the cheese. Pour the mixture into the crust. Bake the quiche until golden on top and just barely jiggling in the center, about 35 minutes.

Transfer the pan to a wire rack and let cool for at least 20 minutes. Cut the quiche into wedges and serve warm or at room temperature. Serves 8.

Adapted from Williams-Sonoma Bake Good Things (Weldon Owen, 2014).

Related Tips


  • All About Broccoli

    Current date/time is Wed 07 Dec 2016, 2:17 pm