Quiche with Roasted Red Pepper, Broccolini, and Stracchino
Quiche is the perfect all-in-one-meal for breakfast, lunch, or dinner. Since broccolini is milder and sweeter than broccoli, it won’t overpower the dish, plus the sweet sliced red pepper adds brightness.
Ingredients
DOUGH
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 9 tablespoons unsalted butter cut into pea-size pieces
- 1 1/2 teaspoons salt
FILLING
- 1 head broccolini stems removed
- 1 tablespoon olive oil
- 10 large eggs
- 4 cups heavy cream
- 3 teaspoons salt plus more to season broccolini
- 1/2 teaspoon ground pepper plus more to season broccolini
- 1 cup roasted red pepper cut into strips
- 8 ounces stracchino cut into 1/2-inch cubes
Instructions
DOUGH
- Combine flour, butter, and salt in a mixing bowl. Mix by hand until the consistency is fine meal. Add 1⁄4 cup of water and mix until dough comes together. Wrap in cling wrap and refrigerate for 1 hour.
- Heat oven to 375°F and grease a 10-inch pie pan. Remove dough from refrigerator.
- Roll dough into a 13-inch circle about 1⁄4-inch thick and place in prepared pie pan. Press along edges, pushing dough firmly against the side of the pan. Extra dough will be trimmed after baking.
- Line dough with parchment paper and fill with dried beans or pie weights. Bake for 20 minutes, or until crust is golden brown.
- Remove beans and parchment paper. Bake uncovered for an additional 5 minutes. After dough has cooled, trim excess from the edges. Set aside.
FILLING
- Heat oven to 350°F.
- Add broccolini florets to a parchment- lined baking sheet. Drizzle florets with olive oil and season with salt and pepper. Bake for 10 minutes.
- Whisk together eggs, cream, salt, and pepper in a large mixing bowl. Strain egg mixture.
- Evenly distribute roasted broccolini, roasted red pepper, and stracchino on bottom of the baked crust. Pour in as much of the egg mixture as will fit and bake for 10 minutes.
- After 10 minutes, when the vegetables have settled and cheese has melted, pour remaining egg mixture in center of the quiche.
- Bake for 1 hour, or until custard is firm and a knife inserted in the center comes out clean. Remove from oven and cool 10 to 20 minutes before serving.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
