Festive pumpkin pie
Broccoli and Mushroom Quiche
Recipe By : Gizmowidge
Serving Size : 6 Preparation Time :0:00
Categories : Quiche Relish
Amount Measure Ingredient -- Preparation Method
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1 heads broccoli -- 1 lb (1 to 2)
Salt and pepper
6 ozs mushrooms
2 cloves garlic
2 T butter
ground nutmeg
FOR PASTRY DOUGH:
1 2/3 c flour
1 egg yolk
1/2 tsp salt
3 T water -- more if needed
7 T unsalted butter -- more for quiche pan
FOR CHEESE CUSTARD:
3 eggs
2 egg yolks
1 1/2 c milk
1 c heavy cream
1/2 c grated Parmesan
ground nutmeg
1. Make pie pastry dough: Cube butter, work into flour with
fingers as for pie dough. Add egg yolk, salt and water in a well
in the middle. Press into a ball, knead 1-2 minutes. Shape into
a ball. Butter quiche pan and roll dough into 12-inch circle.
Fit into quiche pan. Prick. Refrigerate for 15 minutes, heat oven
to 425.
Blind-bake by lining with foil and using pie weights.
Bake for about 15 minutes. Reduce oven to 375. Remove foil and
weights. Prepare broccoli by trimming head, leaving about 2"
stem. Cut florets from stem where they begin to branch. Slice the
stem likewise into sticks (separately). Bring water to boil, add
salt, cook until just tender (about 3-5 min.) Drain, rinse with
cold water, and drain again thoroughly.
2. Clean mushrooms and slice. Chop garlic. Melt butter in
frying pan. Add mushrooms, garlic, salt, pepper, and a pinch of
nutmeg. Cook, stirring, until liquid has evaporated, about 5
min. Make sure you cook until mushrooms are quite dry...or
filling could be curdled.
3. Assemble quiche and bake. Make custard by whisking
eggs, egg yolks, milk, cream, cheese, salt, pepper, and a pinch of
nutmeg together in a small bowl. Spread mushrooms on the
bottom of the pastry shell. Arrange florets and sticks of
broccoli stem on top in concentric circles. Ladle cheese custard
over vegetables to fill pastry shell almost to the rim. Bake
30-35 min., until done when tested with metal skewer.
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