So you know how I said I'd share the pie crust yesterday. I wasn't lying. So there.
Because, why not?
Also, a note about cheese: for this quiche I used Gruyere cheese. Raise your hand if you have ever bought Gruyere...
Ok. So since I'm on the internet I can't really see if you are raising your hand or not...moving on to my point. This was the first time I ever bought/used Gruyere.
It was easily the most expensive thing in my cart, well, except for a bottle of wine I was also buying. But I was pretty curious since it was the most expensive cheese I'd ever had.
And I was not disappointed. Oh, oh yum! It's great for baking and is slightly salty and nutty.
Ok, that was really lame. Sorry everyone.
Bottom line, I think it's my new favorite cheese. Wait, no I still LOVE Brie. Wait, no Gruyere...
Man my life is hard.
For the crust: 3 cups flour, 1 cup cold butter, 1 teaspoon salt and 1/4 cup very cold water
Sift together the flour and salt. Add the cold butter in small cubes or use a cheese grater to grate it in, either way. Blend together until crumbly, then slowly add in the cold water. Form a ball, wrap in plastic wrap and refrigerate for a hour (or over night if possible).
By the way, I did not make up this pie crust recipe. It's from Martha.
Roll out the crust in place it in a well greased pie pan. Bake, covered with parchment paper and pie weights, at 350 F for 12-14 minutes. Then remove and fill with quiche filling.
For the filling:
3-4 cups chopped broccoli, 2 cloves minced garlic, 2 tablespoons oil oil, salt and pepper to taste, 6-7 ounces shredded Gruyere cheese, 1 cup milk, 1/2 cup cream (I used half and half) and 3 eggs.
Saute the broccoli and garlic in the olive oil for 4-6 minutes over medium heat, adding a bit of salt and pepper. In a separate bowl whisk together the milk, cream and eggs. Fill crust with broccoli then pour over the egg and milk mixture and top off with the shredded cheese. Bake for another 10-12 minutes until cheese is bubbly.
Devour with a large fork. :)