Broccoli and Cheese Quiche

Name: Broccoli and Cheese Quiche
Yield: 4 servings
Ingredients: 1 tsp kosher salt; 2 cup all-purpose flour, plus more for surface; 11 tbsp chilled unsalted butter, cut into pieces; 1 tbsp olive oil; 0.5 small shallot, chopped; 1 garlic clove, finely chopped; 1 small head of broccoli , halved lengthwise, chopped; 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn; 4 oz feta, crumbled; 2 oz sharp cheddar, grated; 6 large eggs; 3 large egg yolks; 1.75 cup heavy cream; 1 cup half-and-half or heavy cream or whole milk; 3 tbsp chopped chives; 1 tsp kosher salt; 1 Freshly ground black pepper; 1 A 9-inch springform pan

From the kitchen of Carly

A buttery, hand-made crust cradles roasted broccoli, wilted chard, and a sharp blend of feta and cheddar. This quiche is savory, substantial, and splits the difference between vegetable-forward and deeply cheesy. Brunch winner.

A springform quiche that trades the typical pie crust for something more forgiving, then fills it with broccoli, Swiss chard, and two cheeses that actually have flavor. The trick is blind-baking the crust long and slow so the custard doesn't turn the bottom soggy, then keeping the oven low so the eggs set gentle and custardy instead of tough. Serve warm or cold, either way it's better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1 tspkosher salt
2 cupall-purpose flour, plus more for surface
11 tbspchilled unsalted butter, cut into pieces
1 tbspolive oil
1/2 smallshallot, chopped
1garlic clove, finely chopped
1 smallhead of broccoli , halved lengthwise, chopped
1 bunchsmall Swiss chard, ribs and stems removed, leaves coarsely torn
4 ozfeta, crumbled
2 ozsharp cheddar, grated
6 largeeggs
3 largeegg yolks
1 3/4 cupheavy cream
1 cuphalf-and-half or heavy cream or whole milk
3 tbspchopped chives
1 tspkosher salt
1Freshly ground black pepper
1A 9-inch springform pan

Instructions

Combine the salt and 2 cups of flour in a large bowl with a whisk. Add the butter and work it in with your fingers until the largest pieces are about pea-size. Drizzle in 1/4 cup of ice water and rake everything together with your fingers. Turn the dough out onto a work surface and knead it lightly into a shaggy mass with no dry spots remaining. Flatten it into a disk, wrap in plastic, and refrigerate until firm, at least 2 hours and up to 2 days.
Position a rack in the middle of the oven and preheat to 350°F. On a lightly floured surface, roll the dough out into a 14-inch round, then transfer it to the springform pan. Lift the edges and let the dough slump down naturally, then pat it into the corners and up the sides. Smooth out any creases or folds and trim it just below the rim, saving any scraps for patching. Freeze the shell until very firm, about 20 minutes.
Cover the dough with 2 overlapping layers of parchment paper and fill it with pie weights or dried beans, packing them right up to the rim. Bake until the crust is golden brown all the way around the edges, 60 to 75 minutes. Carefully lift out the parchment and weights. If any cracks have formed, press the reserved dough scraps into them and return the crust to the oven just until the patches turn opaque, about 5 minutes. Set the crust aside to cool.
Turn the oven down to 325°F. Pour the oil into a large skillet over medium heat and cook the shallot and garlic, stirring occasionally, until softened, about 5 minutes. Scatter in the broccoli and toss occasionally until crisp-tender, about 5 minutes more. Add the Swiss chard leaves and toss often just until wilted, about 2 minutes. Take the pan off the heat, let the mixture cool, then fold in the feta and cheddar.
In a medium bowl, whisk together the eggs, egg yolks, cream, and half-and-half until just combined. Stir in the chives and salt, then season generously with black pepper. Spread the vegetable mixture evenly across the crust, then slowly pour the egg mixture over the top. Bake until the filling is lightly browned and set across the surface but still slightly wobbly in the center inch or two, 75 to 90 minutes. Cool the quiche in the pan before unmolding and slicing.
Already baked, the quiche keeps well covered in the refrigerator for up to 2 days.

Tips from the kitchen

Blind-bake past what feels done. The crust should be golden all around the edges and light brown on the bottom. Peek under the parchment to check. Pale dough means a soggy finished quiche.
Toss the broccoli in the hot skillet long enough to char it slightly but not so long it falls apart. You want crisp-tender pieces that hold their shape in the custard.
A springform pan means no flipping or sliding this onto a plate. It also means the sides support the custard as it cooks, so it stays tall and custardy. Let it rest 10 minutes after coming out of the oven before you unclip the sides.

Variations

Swap the Swiss chard for fresh spinach or kale, wilting it down in the same skillet before adding the broccoli.
Trade the feta and cheddar for gruyere and fontina, or go all-in on a single sharp cheese like aged cheddar or manchego.
Add crispy bacon or prosciutto torn into bits, or cooked sausage crumbled fine, stirred in with the cheese before pouring the custard.
Use a store-bought pie crust if you're short on time, pressed into the springform pan instead of rolling your own.

Make ahead and storage

Refrigerate leftovers in the pan or transfer to an airtight container for up to 4 days. Freezing is fine for up to 3 months, thaw overnight in the fridge. Reheat gently at 325°F for 15 to 20 minutes, covered with foil, until warmed through.