BROCCOLI QUICHE
Ingredients:
1 (9”-10”) par-baked crust (leave crust in flan ring on cookie sheet)
1 small head broccoli- florets only
2 scallions
2 tablespoons unsalted margarine/butter
3 eggs
1 cup heavy cream
½ cup milk
¼ cup grated Parmesan cheese
½ teaspoon freshly ground black pepper
Equipment:
Large skillet with cover
Colander
Cooling rack
Directions:
1. Rinse broccoli thoroughly. Bring about 1 ½ inches of water to boil in a skillet. Add broccoli florets. Cover skillet and steam 3-4 minutes or until the florets are bright green and crisp-tender. Drain florets in colander. Put them in a dish with plenty of ice to seal their color. When florets have cooled, chop them into smaller pieces and set aside.
2. Rinse scallions well. Chop white part only. Set aside.
3. Melt butter/margarine in skillet over medium-high heat and sauté scallions until soft. Add broccoli/spinach to the skillet and stir well with a wooden spoon.
4. Preheat oven to: 375 F.
5. Beat eggs in mixing bowl. Add liquid (cream/milk) and pepper. Beat well. Stir in chopped broccoli.
6. Pour in only enough custard mixture to fill ¾ of the quiche shell at its lowest point. Be careful that the filling doesn’t overflow the shell. Sprinkle cheese over the top. Bake 25-35 minutes or until quiche has puffed and browned. Remove it from the oven and cool slightly on the rack before removing the flan ring and sliding quiche on to a serving dish. Serve hot.
7. TO SERVE THE NEXT DAY: Cool quiche completely before wrapping it and placing it in refrigerator. Allow quiche to come to room temperature before serving it. The quiche can also be reheated but it will not puff again.