Broccoli Gruyere Quiche

by Rachel on March 1, 2011

Broccoli Gruyere Quiche

This week I’ve been channeling my inner quiche.  I’ve made four kinds in the last eight days.  Sometimes when you’re on a roll you just gotta go with it.  I fed this particular quiche to my father on a glorious clear, crisp, cold California day.  Sitting outside in the garden drinking lemonade and eating hot quiche straight out of the oven with my Dad, my life just doesn’t get much better.  My retired chef Dad had nothing but high praise for this quiche.  I think you’ll like it too.

Broccoli Gruyere Quiche (serves 4-6)

  • 1 tablespoon olive oil
  • 1 leek, thinly sliced, white part only
  • 1 large shallot, finely diced
  • 3 eggs, lightly beaten
  • ½ cup cream
  • ½ cup half & half
  • 2 cups chopped broccoli florets (I chop them pretty small – see photo just below)
  • ½ cup grated Gruyere
  • ½ cup grated Swiss Cheese
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 prepared uncooked piecrust (defrost the crust according to package instructions)

Broccoli florets and leeks, all prepped and ready to party

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium-high heat.  Add the leeks and shallot sauté until both are quite soft, 12-15 minutes. Take the leek/shallot mixture off of the stove and allow it to cool slightly (if not – when you drop it into the cream/egg mixture the eggs will cook leaving you with quiche spiked with scrambled eggs – nasty).

In a mixing bowl mix together the eggs, cream, half & half, the spices and half of the grated cheese.

Put the defrosted piecrust into your pie pan.  Press the crust into the pan.  I find that defrosted store bought crusts often break into bits when you try to put them in the pan.  Gently press the broken bits together to form a complete crust.  Don’t fret about the breakage, no one will notice or care – and if they do, ignore them.  Reduce the oven temp to 325 and put the piecrust into the oven for ten minutes.  The crust should just start to bubble, but not brown.  Remove.  If you don’t precook the crust slightly it will be soggy.  Soggy crust is to be avoided like the plague (why is it that we still say this?  Not much plague around these days).

Gently mix the chopped broccoli into the egg/cream mixture.  Add the cooled leek/shallot mixture.  Pour this into the lightly baked piecrust.  Sprinkle the remaining grated cheese over the top.  Return the quiche to the oven and bake at 325 degrees until the quiche is set.  This should take between 45-55 minutes, depending on your oven.  Sometimes the inside of the quiche lags behind the crust in cooking time.  Take a peak in your oven.  If the crust is getting too brown but the filling isn’t yet set, place a piece of tinfoil LOOSELY over the top of the quiche.  This will allow it to continue cooking without burning the crust. I am not clairvoyant and I have to stick a knife into my quiche to test if it is cooked through.  If you can tell whether a quiche is done without taking this step, bully for you.  The rest of us will have to live with quiches that have small stab marks in the center.  Serve warm, or cool to room temperature, refrigerate, and serve the next day at room temp.

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