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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010

QUICHE WITH BROCCOLI, PEPPERS, AND GOAT CHEESE (from Katie Lee Joel's THE COMFORT TABLE)

They say that real men don't eat quiche, but try finding one who doesn't like this one. I love the heat of the red pepper flakes offset by the creamy goat cheese. If I am entertaining guests for brunch, I sometimes use individual 4-inch tart pans to make mini quiches for each guest. This quiche can also be frozen and reheated in the oven.

Single crust for a 9-inch pie (homemade or store bought)
1 cup bite-size broccoli florets
6 large eggs
1 cup milk
1/2 cup heavy whipping cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes, optional
1/2 cup very thinly sliced medium red bell pepper (about 1/2 pepper)
1/2 cup crumbled goat cheese (2 ounces)

Preheat the oven to 3750 F.

Place the pie crust in a 9-inch pie plate. Prick the dough in several areas with a fork. Line the crust with foil and fill the pie with either dry beans or pie weights. Bake for 20 to 25 minutes. Let cool, then remove foil and weights. (Leave the oven on.)

Meanwhile, in a large pot of boiling salted water, cook the broccoli until it is just tender, 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a medium bowl, whisk together the eggs, milk, cream, salt, pepper, and red pepper flakes, if using. Pour the egg mixture into the cooled pie crust. Evenly distribute the broccoli, red bell pepper, and goat cheese in the pie.

Bake until just set and slightly golden on top, about 50 minutes. Let the quiche rest for 10 minutes at room temperature to set up. Slice and serve.

YIELD: 4 TO 6 SERVINGS
PREP TIME: 10 MINUTES
INACTIVE PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR 15 MINUTES

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