Broccoli, cheddar, and optional ham quiche

Method

1. If making the crust, mix the flour and salt. Cut in the cold butter until the mixture contains both fine crumbs and pea-size pieces. Add 45 ml ice water, tossing and adding the rest only if needed. Form a disk, wrap, and chill for 30 minutes.
2. Steam the broccoli for 3 to 4 minutes, until bright green and just crisp-tender. Spread it on a clean towel to cool, then pat it thoroughly dry. Cut any large pieces smaller so the quiche slices neatly.
3. Heat the oven to 200°C. Roll the pastry into a 30 cm round and line a 23 cm pie or tart tin. Trim and crimp, then chill for 15 minutes.
4. Line the crust with parchment and fill with pie weights or dried beans. Bake on a lower rack for 15 minutes. Remove the parchment and weights, prick any bubbles, and bake for 5 minutes more. Cool for 5 minutes. Lower the oven to 180°C.
5. Whisk the eggs, milk, cream, Dijon, salt, and pepper just until smooth.
6. Reserve a small handful of cheddar. Spread the broccoli, remaining cheddar, chives, and optional ham over the crust. Pour in the custard and finish with the reserved cheddar.
7. Bake on a rimmed tray for 35 to 42 minutes, until the outer custard is set and the center still has a slight wobble. Shield the crust edge with foil if it browns too fast.
8. Rest for at least 15 minutes before slicing.

Notes

• Do not fully soften the broccoli during steaming. It cooks again in the custard.
• Pat both broccoli and ham dry. Surface moisture is the main cause of a soggy filling.
• The ham may be omitted without replacing it or changing the custard. For extra vegetarian flavor, add 1/2 teaspoon smoked paprika to the custard.
• Gruyère, Emmentaler, or a mixture can replace part of the cheddar.
• Refrigerate for up to 4 days and reheat gently at 160°C.

Sources consulted

• Good Food: Broccoli Quiche
• King Arthur Baking: Vegetable Quiche
• The Kitchn: The Quiche Ratio That Works Every Time

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Von Christoph Mayer