Most people do quiche completely wrong. Often, they are more like a scrambled egg pie than the perfectly crusted custard that they should be. If you follow the ratio of cream to eggs in this recipe, no matter the quiche shape or size, your quiche will be decadently delicious.
1 8" par cooked buttermilk pie shell or 6 2" shells (see Easy Buttermilk Pie Crust)
2 heads of broccoli cut into florets, about 2 cups
1 large sweet onion, small diced
2 teaspoons minced garlic
1 1/2 cups heavy cream
1/2 teaspoon of salt
freshly grated nutmeg
3 shakes tabasco
2 tablespoons canola oil
1 tablespoon butter
- Preheat oven to 375 degrees. In a pot of boiling water seasoned like the ocean with salt, blanch the broccoli florests until they are cooked but still have a strong tooth. Submerge in an ice bath to shock and allow to drain for about 30 minutes on kitchen towl allowing exess water to drain.
- Heat a medium cast iron skillet on medium heat. Once pan is heated through, add canola oil and allow to heat through (about 1 min). Add onions and sweat until the onions have no tooth, about 10 minutes. Add garlic and butter for the last 2 minutes of cooking. Remove from heat. *If the onions start to brown, turn heat to medium low.
- Whisk eggs, cream, tabasco, 6 strokes of grated nutmeg, and salt in a mixing bowl. Add broccoli and melted onions in the tart shell(s) and pour over cream mixture. Swirl with a tooth pick to make sure the cream mixture is evenly distributed.
- Cook quiche(s) for about 30-45 minutes (depending on size) until it has puffed and lightly browned.