Broccoli Cheese Quiche

NOTE: I have modified the original recipe, but have not tested the new one. I had to bake the quiche for an additional 30 minutes for it to set; it was not solidifying. I also forgot to blind bake the crust.

Rating: 5 of 5

Ingredients:
Crust:

•      1 1/4 cups all-purpose flour
•      1/4 teaspoon salt
•      1/2 cup butter, chilled and diced
•      1/4 cup ice water

Quiche:

•      2 tablespoons butter
•      1/8 cup onion, minced
•      1 teaspoon minced garlic
•      2 cups chopped fresh broccoli
•      1 (9 inch) unbaked pie crust
•      3/4 cups smoked cheddar cheese
•      3/4 cups smoked Gouda cheese
•      4 eggs, well beaten
•      1 cup milk
•      1 teaspoon salt
•      1/2 teaspoon black pepper
•      1 tablespoon butter, melted

Directions:
Crust:
   1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
   2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
   3. Blind bake the crust to avoid a soggy quiche crust.

Quiche:
   1. Preheat oven to 350 degrees F.
   2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
   3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
   4. Bake in preheated oven for 30 minutes, or until center has set.