Broccoli and Brie Quiche

I don’t half-ass anything, especially when it comes to cheese.  Brie is obviously an old standby for…well, everyone.  I’ve literally never met someone who doesn’t like brie.  This quiche pulls together brie and one of my other favorite flavors – broccoli.  I eat it embarrassingly often, as my husband will vouch.  The two are a match made in heaven, and in quiche form they are enhanced by egg and a puff pastry crust.  The end result is an awesome breakfast pie, and this one will feed my office team tomorrow morning.

There aren’t any vegetarians in our group (as far as I know), but I decided to branch beyond just quiche and also make little crustless muffin versions of the same recipe with bacon added.  I put the recipes for both below so you can choose your own adventure.  You never know, some people don’t eat pork for health or religious reasons, or just prefer something meat-free that day.  I hope no one’s looking for healthy, though, because I kissed healthy goodbye when I filled everything with lots of delicious brie and Port de Salut cheese.  My starting point was this recipe from Cook Sister, but I adapted liberally to suit my tastes.

Quiche 4

Ingredients

If you’re making quiche:

  • 1 pack ready-made puff pastry

For the filling:

  • 2 large (or 3 medium) eggs
  • 1/3 cup 2% milk
  • 1 cup broccoli florets, roughly chopped
  • .25lbs of Brie or other soft cheese, diced into cubes (I used Brie and Port de Salut)
  • salt and freshly ground black pepper, to taste

If you’re making crustless quiche muffins:

  • 5 large eggs
  • 1/2 cup 2% milk
  • 1 cup broccoli florets, roughly chopped
  • .25lbs of Brie or other soft cheese, diced into cubes (I used Brie and Port de Salut)
  • 3 strips of bacon, cooked until crispy and roughly chopped (optional)
  • salt and freshly ground black pepper

Quiche 1

Directions

If you’re making quiche:

  • Preheat the oven to 425F/220C.  Thaw the puff pastry per the package directions and press it into a ridged pie tin (I just used one sheet, but you can put together two if needed).  Prick the base all over with a fork, line with baking paper, and fill with rice (about a cup) or ceramic baking beans.  Blind bake in the lower third of the oven for about 10 minutes, or until puffy and golden.  (The point of this is to keep the crust from getting soggy because of the wet filling – if you’ve ever watched the Great British Baking Show, aka the best show ever, you know that soggy bottoms are the worst.)
  • In the meantime, whisk together the milk, eggs, salt, and pepper in a bowl.  When the crust is done, remove the baking paper and rice/beans (be careful if the latter – the beans will be very hot).  Arrange the broccoli and cheese in the crust.

Quiche 2

  • Pour the egg mixture over the broccoli and cheese, then bake the quiche on a rack in the middle of the oven for 15 minutes.  Reduce the heat to 350F/175C and bake for a further 10 minutes or until set.  You can also turn your oven to broil for the last minute or two to brown the top a little if desired.  Serve hot or cold.

Quiche 5

If you’re making crustless quiche muffins:

  • Preheat the oven to 425F/220C.  Lightly oil a muffin tin.
  • Whisk together the milk, eggs, salt, and pepper in a bowl.  Fill each muffin cup about halfway with the egg mixture.  Drop a pinch each of broccoli, bacon, and cheese into each cup until you’re out of all three.

Quiche 3

  • Bake on a rack in the middle of the oven for 10 minutes.  Reduce the heat to 350F/175C and bake for a further 5-10 minutes (check to see when it sets).  You can also turn on the grill for the last minute or two to brown the top a little if desired.  You can also turn your oven to broil for the last minute or two to brown the top a little if desired.  Serve hot or cold.

Quiche 7

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2 thoughts on “Broccoli and Brie Quiche

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