The second time I made a quiche was this past September when I made it for my sister-in-law & brother-in-law who just had their second sweet baby. Knowing they wouldn’t have a lot of time to prepare meals let alone heat them up I made them a quiche since it can be eaten at any temperature - warm, cold or room temp. Plus it has protein & veggies in it. And we can’t forget about the crust - the rich buttery delicious crust. It’s equal parts crispy, creamy & delicious.
This past Sunday I made one for dinner with broccoli rabe & peccorino romano cheese & I will make it again. The crust is the most time consumptive part since you have to cook it twice but it’s worth it. If you’re hosting a brunch or dinner or want to bring new parents something hearty to each this is it. You can make it ahead of time & let’s face it - it’s pretty impressive being that it’s of French origin & all. I served ours with a like mixed green salad with chopped cherry tomatoes.
PS: Mom this one is much easier to make & less expensive but tastes every bit expensive - you should make it for Dad!
- 2 cups broccoli rabe, chopped into 1 inch pieces stems removed
- 1 1/2 cups peccorino romano cheese, grated
- 3 eggs
- 1 1/2 cups milk (the fattier the better but use what you have)
- salt & pepper
- 9-inch pie crust (Imade this one because it’s my favorite but you can use the store bought stuff & save some time)
- flour for dusting the cutting board
Make it! (Recipe adapted from tips from The Kitchn)
- Roll out the pie crust & fit it into your pie plate.
- Trim away any overhang & reserve for patching up any cracks that appear during baking.
- Prick the pie crust with a fork.
- Freeze the crust for 30 minutes.
- Heat the oven to 350°F.
- Line the pie crust with parchment and fill with pie weights or dry beans.
- Make sure the weights are snug against the sides of the pie plate.
- Bake for 20 minutes & remove the weights & parchment.
- Bake for another 10 to 15 minutes until just starting to brown.
- While the crust is baking, prepare the broccoli rabe.
- Blanche the chopped broccoli rabe to a pot of salted boiling water for 3-5 minutes or until it turns bright green.
- Drain the broccoli rabe & run it under cold water so that it stops cooking an the broccoli rabe remains a vibrant green.
- Squeeze out all the excess water from the broccoli rabe.
- In a food processor (or with a whisk) blend together the eggs, milk, cream, salt & pepper until frothy.
- Sprinkle half the cheese over the bottom of the pie crust & top with the fillings.
- Pour the egg mixture into the pie crust.
- Sprinkle the remaining cheese over top.
- Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center.
- Cool for at least 20 minutes.
- Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.