This vegetarian broccoli quiche is comfort food at its best – with a flaky, buttery pie crust and a delicious cheesy filling. It’s easy to make, and absolutely delicious.
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.
Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 6 – 8 tbsp of water.
The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.
Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
Heat a skillet (with a lid) until hot, then add the olive oil, broccoli florets, a pinch of salt and a dash of water (this will create steam and cook the broccoli more evenly). Cover with a lid and let the broccoli cook for 2 - 3 minutes until slightly tender, but not soft.
At this point, add the garlic to the broccoli, and cook uncovered for a further minute.
Remove from heat and allow to cool.
Whisk together the eggs and milk until evenly combined, then add fresh thyme leaves and pepper. You don't need to add salt to the "custard", as the saltiness will come from the cheese.
Pre-heat the oven to 390 ºF (200 ºC) with a baking tray inside. Get a 9 inch (23 cm) loose base round baking pan ready to have on hand.
Roll out the chilled pie crust until it's 2 - 3 mm thin and at least 11 - 12 inches (28 - 30 cm) in diameter.
Transfer the rolled-out pie crust into the baking pan, and arrange it so that it's snug with the base and sides. Cut off any excess pastry hanging off the edge – this is easiest by rolling a rolling pin over the top of the baking pan.
Refrigerate the pie crust for at least 15 minutes, then prick the bottom with a fork and cover the pie crust with a piece of greaseproof/baking paper (this is easier if you first scrunch up the paper a few times) and fill it with baking beans or rice.
Place the baking pan with the pie crust onto the hot baking tray, and blind bake at 390 ºF (200 ºC) for 10 minutes.
Remove the pie crust from the oven, and reduce the oven temperature to 355 ºF (180 ºC). Remove the baking beans/rice and greaseproof/baking paper, prick the bottom of the pie crust again and return to the oven uncovered to bake for a further 6 minutes at 355 ºF (190 ºC).
Remove from the oven. Arrange the broccoli in an even layer in the blind-baked pie crust, then sprinkle with the grated cheddar cheese and pour over the custard.
Bake at 355 ºF (180 ºC) for about 30 minutes or until golden brown on top and the middle no longer jiggles when you move the baking pan. During baking, the filling will puff up, but will fall and flatten out during cooling.
Allow the quiche to cool in the baking pan for 5 - 10 minutes, then remove from the baking pan.
Serve warm, with sides of choice. Enjoy!
The broccoli quiche is best eaten on the same day, but keeps well in a closed container in a cool, dry place until the next day.
You can reheat the broccoli quiche in the oven (pre-heated at 355 ºF/180 ºC, for about 10 minutes) or in the microwave (about 1 - 2 minutes on medium-high setting).
Recipe by The Loopy Whisk (www.theloopywhisk.com).