Our favourite TWOCHEESE BROCCOLI QUICHE recipe

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=kzfKsV0_ujE

#weekendatthecottage #easydeliciousrecipes • RECIPE INSTRUCTIONS BELOW!!! • https://weekendatthecottage.com/two-c... • Delicious can be easy! Case in point: make this TWO-CHEESE BROCCOLI QUICHE. • In developing this recipe for TWO-CHEESE BROCCOLI QUICHE, we wanted to present you with options for process and ingredients. If you’re reading this thinking “I can’t make a quiche!”, think again. Follow these helpful tips and you will be making this quiche with great success: • SIMPLE FARE • We meant it when we said this would be simple. Ten ingredients total, and only four need a bit of preparation - chop an onion, grate the two cheeses, then blanch and chop a head of broccoli. All in all, well worth the effort - you’ll see when you take your first bite. • GO DOUGH • There are three options for the crust for this TWO-CHEESE BROCCOLI QUICHE: if you’re making the recipe using a pie plate, use this flaky PIE DOUGH recipe. This dough works for both sweet and savoury pies. • Option two is THIS recipe for a classic quiche dough. It’s a rich, buttery dough that’s especially perfect when you’re using a classic quiche pan (see the link below to purchase one). • Last, and perhaps the best: if you’re pressed for time, simply use pre-made shells. Up here in cottage country I always have a few in the freezer ready to go. • FULL FLAVOURS • I love the winning flavour combination of the broccoli and sautéed onions with grated cheddar and Swiss cheeses. The broccoli is first blanched quickly to take away a bit of its crunch, then, drained and cooled before chopping and nestling it in attractively with the onion. • FILL ‘ER UP! • After you’ve added the “fillers” into the crust, you might think, “It’s too much!” Actually, it’s perfect, especially when we top it up with a seasoned egg and spice mixture. In true quiche fashion, the eggs and cream envelop the fillers to create a fabulous creamy texture. • LET’S PRESENT • After the quiche bakes, let it cool for about 15 minutes. This gives you enough time to pull a salad together. That’s another beauty of this beloved main: it needs nothing more. • For more great recipes and entertaining ideas, please visit: • www.weekendatthecottage.com • You can also find us as follows: • Instagram - / weekendatthecottage • Facebook - / weekendatthecottage • Twitter - / watcfood • Pinterest - / weekendcottage • TWO-CHEESE BROCCOLI QUICHE is a satisfying meal idea that’s perfect for your next weekend at the cottage. You and your guests will love it! • INGREDIENTS • For the quiche dough: • 1 1/2 cups of unbleached all-purpose flour • 1/2 teaspoon of kosher salt • 10 tablespoons of butter • 1 egg, room temperature • 3 tablespoons of water • For the quiche • 1 tablespoons of butter • 1/2 sweet white onion, chopped • 2 cups of broccoli • 1 cup of grated cheddar cheese • 1/2 cup of grated Swiss cheese • 8 eggs, room temperature • 1 cup of 35% cream • 1 tablespoon of kosher salt • 1/4 teaspoon black pepper • 1/8 teaspoon of cayenne pepper • 1 disc of quiche dough (included in recipe), or pie dough (see above for recipe link) or frozen shell • INSTRUCTIONS • Prepare the quiche dough: Place flour and salt into a food processor fitted with a blade attachment. Pulse. Add the butter and pulse to create small pea-sized balls of dough. Whisk the egg together with the water and add it to the food processor. Pulse until the dough comes together. Turn onto saran wrap, gather together and refrigerate for one hour. • Prepare the broccoli: Cut florets from one head of broccoli. Place into a medium pot with water. Bring to a boil and cook until fork tender. Cool the cooked broccoli in cold water then drain. Roughly chop and reserve. • Prepare the onions: Melt butter in a small skillet on medium heat. Add the onions and sweat them until soft and translucent. Cool and reserve. • Prepare the egg and cream mixture: Place the eggs, cream, salt, pepper and cayenne pepper into a large measuring cup and whisk together. Reserve. • Line the quiche dish: On a floured surface, roll the dough out into a circle. Transfer it onto the quiche pan or pie plate. Tuck the dough under itself and up to the edge of the pan or, flute the edge of the crust. Transfer it to the freezer to chill for 20 minutes. • Assemble the quiche: Preheat the oven to 350°F with the rack in the middle position. Remove pie crust from freezer. Add the onions, then the broccoli, spreading them out in an even layer. Combine the two cheeses in a small bowl before sprinkling them over the broccoli and onions. Give the custard a whisk before carefully pouring it over the filling. • Transfer to the oven and bake for 50 minutes, rotating the pan 180° every 15 minutes. • Cool for 15 minutes before garnishing with chives and slicing. Serve with a favourite salad or side dish. • THANKS FOR WATCHING!!!

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