Sorry honey, I’m sick of meat! I say to my husband almost daily. I might be happy as a vegetarian, but my blood disagrees with me (yes, apparently I need to take iron supplements to live). I have been craving a quiche for what seems like ever. So yesterday, I put my big girl pants on and decided to find a quiche recipe that I liked.. I never did, so I decided to incorporate ideas from different recipes and make my own version. Meet the frankenquiche, it’s a tasty tasty dish.
- 1 ¼cup all-purpose flour
- ½ cup cold butter, cut into bits
- A generous ¼ cup of iced water
- 1 cup spinach
- ½ cup broccoli florets
- 3 eggs
- 3 tbsp milk
- ½ cup shredded mozzarella
- 5-7 sliced cherry tomatoes
- salt & pepper to taste
- In a food processor, pulse the flour and the butter until the butter is pea-sized. Add water and pulse until the dough begins to come together (add more water if needed). Remove the dough from the food processor and form a disc.
- On a floured surface, roll the dough. Line your quiche plate, gently press down on the corners to shape. Use your rolling pin to cut the dough. Dock the dough with a fork and chill in the refrigerator for 30 minutes.
- Preheat the oven to 400 °F and bake for about 15-20 minutes, just until the crust is lightly golden.
- While the crust is baking, steam your broccoli and spinach for 5-7 minutes, season with salt and pepper.
- When the crust is lightly golden, remove from the oven and reduce the temperature to 350 °F.
- In a bowl, whisk eggs, milk and mozzarella.
- Add the broccoli and spinach to the crust, pour the egg mixture on top and arrange the sliced tomatoes in a circular manner.
- Cook the quiche for 20 minutes or until the eggs are cooked. Let rest for 10 minutes before serving.