Broccoli Rabe & Cheese Quiche

The first quiche I made was for my french class in 7th grade. I’m shocked I even knew what quiche was at that moment in time. I remember my mom not being too keen about my choice - one because it was time consumptive & two because the ingredients I chose were on the expensive side. I don’ remember exactly what I put in it but I think there was bacon & lots of butter & eggs. I don’t even remember what it tasted like but I remember making it.

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!


Ingredients:

• 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)

1. Roll out the pie crust & fit it into your pie plate.
2. Trim away any overhang & reserve for patching up any cracks that appear during baking.
3. Prick the pie crust with a fork.
4. Freeze the crust for 30 minutes.
5. Heat the oven to 350°F.
6. Line the pie crust with parchment and fill with pie weights or dry beans.
7. Make sure the weights are snug against the sides of the pie plate.
8. Bake for 20 minutes & remove the weights & parchment.
9. Bake for another 10 to 15 minutes until just starting to brown.
10. Cool.
11. While the crust is baking, prepare the broccoli rabe.
12. Blanche the chopped broccoli rabe to a pot of salted boiling water for 3-5 minutes or until it turns bright green.
13. Drain the broccoli rabe & run it under cold water so that it stops cooking an the broccoli rabe remains a vibrant green.
14. Squeeze out all the excess water from the broccoli rabe.
15. In a food processor (or with a whisk) blend together the eggs, milk, cream, salt & pepper until frothy. 
16. Sprinkle half the cheese over the bottom of the pie crust & top with the fillings.
17. Pour the egg mixture into the pie crust.
18. Sprinkle the remaining cheese over top.
19. 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.
20. Cool for at least 20 minutes.
21. Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.