BROCCOLI AND GOAT CHEESE QUICHE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

Steps:

• Preheat an oven to 425 degrees. On a lightly floured work surface, roll out the pastry dough into a round 12 inches in diameter. Drape the round over the rolling pin and carefully transfer to a 9-inch tart pan with removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim. Prick the bottom and sides of the pastry shell with fork tines. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake for 8 min. Remove the foil and bake till the pastry looks dry but not brown, about 4 min longer. Remove from the oven; reduce the temperature to 325 degrees. Bring a saucepan three-fourths full of lightly salted water to a boil. Add in the broccoli and cook till tender-crisp, about 5 min. Drain well, pat dry, and set aside. In a bowl, using a fork, beat the Large eggs till lightly frothy. Stir in the green onions, lowfat milk, salt, pepper, and nutmeg. Scatter the broccoli proportionately in the pastry shell. Drop small clumps of the goat cheese proportionately among the florets; carefully pour in the egg mix. Bake till a knife inserted into the center comes out clean, 35 to 40 min. If the edges are browning too quickly, cover them with strips of aluminum foil. Transfer to a rack to cold for 15 min. Remove the pan rim and place the quiche on a serving plate. Serve hot. This recipe yields one 9-inch quiche; 4 to 6 servings.