.Recipe of the Day ....

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Broccoli and Goat Cheese Quiche (with my commentary)

Serves about 4-6



Filling
2.5-3 cups of broccoli florets cut to small-medium chunks
4 oz of soft goat cheese
1/2 cup heavy cream
1/2 teaspoon of thyme leaves
1/4 cup of grated parmesan + a bit more for the top
2 eggs ...
1 teaspoon of salt
Black pepper
1-2 tablespoons of sliced almonds
 
Pie Crust (OK - I would just buy a premade organic crust or skip the crust and make an omlet type thing with a side of toast)
 
1 stick of unsalted butter



1.25 cups of flour



1 egg
0.5 teaspoon of salt
 
Cut the cold butter to small pieces. Put the butter and the flour in the food processor and process for 1-2 minutes until it looks like soft sand. Add salt and egg and mix until just starting to form a ball. If the dough a bit too dry add a tablespoon of cold water. Take out the dough and form a disk, wrap with plastic wrap and let it chill in the fridge for about 1/2 hour.



Heat the oven to 360 F. Boil a pot with some water. Add salt and the broccoli florets. Cook them for 5 minutes and transfer the broccoli to a bowl of ice water to stop the cooking.



In a bowl crumble the goat cheese. Add the eggs, heavy cream, thyme, parmesan, salt, pepper and mix well. Add the broccoli. (Or I would have used a heavy stainless steel pan lightly oiled with olive oil and broccoli that is already cooked and chopped up)



Spread the chilled dough in a 9.5" quiche\tart pan. Pour in the filling mixture. Grate a little more parmesan on top and sprinkle the almonds. Bake for 45 minutes until light golden brown on top.


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