Apr 22, 2013
This party-size quiche is perfect for feeding a crowd at brunch or lunch.
2 cups all-purpose flour
1 tsp. sugar
1 tsp. salt
3/4 cup butter, cut into small cubes, cold (unsalted)
1/4 cup milk
1 egg yolk
Flour, as needed
5 egg yolks
4 cups half and half cream
4 green onions, chopped
2 tbsp. chopped parsley
Pinch nutmeg, freshly grated
Salt and freshly ground pepper, to taste
3 cups grated Gruyére cheese
2 heads broccoli, cut into small florets, blanch, drain and pat dry
In a large mixing bowl, mix the flour, sugar and salt.
Cut the butter into the flour mixture with your fingertips or a pastry blender until mixture resembles coarse meal.
Combine the milk and egg yolk. Stir into the flour mixture until pastry dough comes together. Form dough into a ball and flatten into disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F.
Dust work surface and pastry with flour, roll pastry to fit a 13-inch x 9-inch x 3-inch baking dish. Add pastry to baking dish. Put pastry in fridge while making the filling.
To make the filling: Add eggs and egg yolks to large bowl and beat until combined. Whisk in the cream. Add green onions, parsley, nutmeg and salt and pepper. Set aside.
Add cheese and broccoli florets to pastry shell. Pour egg mixture over top.
Bake quiche in lower third of oven until quiche sets, with just a little bit of jiggle in centre, about 1 hour and 45 minutes to 2 hours. If pastry and quiche start to brown too quickly, cover quiche with foil. Alternatively, cover the quiche with foil from the beginning and uncover for the last 20 minutes.
Let quiche stand for 10 minutes before cutting.
Yield: 8 to 12 servings.