Simple Broccoli And Brie Cheese Quiche Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
• Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
• Melt butter in a saucepan over medium heat. Add chopped onions and cook until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in broccoli; cook 3 more minutes.
• Whisk heavy cream, eggs, salt, nutmeg, black pepper, and Italian seasoning in a bowl.
• Layer broccoli mixture over the puff pastry and top with Brie cheese slices. Pour in egg mixture.
• Bake in the preheated oven until set and golden, about 30 minutes.

Steps:

• Fry the onions in the butter in a large skillet over medium-low heat, stirring occasionally, until the onions are deep golden brown, 15 to 20 minutes (maybe longer). Set aside to cool.
• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and salt generously; prepare an ice water bath. Blanch the broccoli in the boiling water for 1 minute, then remove it to the bowl of ice water to stop the cooking and set the color. Remove it from the water to drain.
• Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the onions over the base of the crust, then lay the brocolli pieces on top of the onions. Chop the Brie and lay that in the crust too.
• Whip the half-and-half, eggs and some salt and pepper in a large bowl, then pour it into the crust. Sprinkle the chives on top.
• Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
• Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
• Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

Steps:

• Crust: Cream cheese and butter together.
• Add flour and mix.
• Press into greased pie plate.
• Filling: Saute shallot or onions and mushrooms in butter until soft.
• In blender, combine eggs, half and half, milk, salt and pepper.
• To assemble, place mushrooms and shallot in bottom of pie crust.
• Sprinkle with cheese; add broccoli and tomatoes.
• Pour egg and milk mixture over all.
• Bake at 350 degrees for 1 hour.
• Let set 5 minutes before serving.

Steps:

• Preheat oven to 350 derees.
• Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
• Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
• In a skillet, saute 2T. butter with onion until onion is soft and browned.
• In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
• Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
• Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
• Makes 6 large muffin tin quiche's.

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.