Broccoli Cheddar Quiche
Crust:
3 tablespoons ice water, plus extra as needed
4 tsp sour cream
1 1/4 cups all-purpose flour
1 1/2 tsp sugar
1/2 tsp salt
8 tbsp unsalted butter, cut into 1/4 inch pieces and frozen for 10 to 15 minutes
Filling:
5 large eggs
2 cups half-and-half
1/4 tsp each salt and pepper
4 cups chopped broccoli florets
1 cup cheddar cheese, shredded
For the crust: Whisk ice water and sour cream together in bowl. Process flour, sugar, and salt in food processor until combined, about 3 seconds. Scatter frozen butter over top and pulse mixture until butter is size of large peas, about 10 pulses.
Pour half of sour cream mixture over flour mixture and pulse until incorporated, about 3 pulses. Repeat with remaining sour cream mixture. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
Turn dough onto sheet of plastic wrap and flatten into 4 inch disk. Wrap tightly and refrigerate for at least 1 hour or up to 2 days. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes.
Roll dough between 2 large sheets parchment paper to 12 inch circle. (If dough is soft or sticky, refrigerate until firm.) Remove parchment on top of dough round and flip into 9 inch pie plate; peel off second sheet of parchment. Lift dough and press into pie plate. Cover loosely with plastic and refrigerate until firm, about 30 minutes.
Trim all but 1/2 inch of dough overhanging edge of pie plate. Tuck dough underneath to form tidy, even edge that sits on lip of pie plate. Crimp dough evenly around edge of pie plate using your fingers. Wrap dough-lined pie plate loosely in plastic and refrigerate until firm, about 15 minutes.
Adjust oven rack to middle position and heat oven to 400 F. Line chilled crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights or pennies. Bake until dough looks dry and is pale in color, 25 to 30 minutes. The shell will be partially baked for the quiche. Transfer to rimmed baking sheet and remove weights and foil.
For the filling: Bring the broccoli, 1/2 cup water and 1/4 tsp salt to boil in a covered skillet and cook until the broccoli is bright green, about 3 minutes. Uncover and continue to cook till the water has evaporated and broccoli is tender, about 3 minutes. Transfer to a plate lined with a paper towel. Evenly distribute over the warm pie shell before adding the egg mixture.
Whisk eggs, half-and-half, 1/4 teaspoon salt, and pepper, cheese together in large bowl. Pour egg mixture into warm shell until it reaches 1/2 inch from top of crust (you may have extra egg mixture).
Bake quiche until top is lightly browned, center is set but soft, and knife inserted about 1 inch from edge comes out clean, 40 to 50 minutes. Let quiche cool for at least 1 hour or up to 3 hours. Serve slightly warm or at room temperature. (Cooled quiche can be refrigerated wrapped in plastic wrap for up to 6 hours. Reheat in 350 F oven for 10 to 15 minutes.)
Grab a wedge of quiche and pour a glass of full bodied Chardonnay, Grechetto or mineral crisp Chablis.
