As a pseudo-vegetarian (pescetarian, really), it frequently falls to me to choose a vegetarian recipe to prepare as a main course for myself and any other vegetarians present at the holiday meal. Fortunately, I have a lot of fun preparing something special and this year for Thanksgiving I chose this Broccoli, Mushroom, and Gouda Quiche from chow.com rather than making a dish that’s primarily pasta or rice. It turned out to be a hit, even with quite a few of the meat-eaters of the group! After the jump, find out exactly how to make it.
My first step was to complete the Basic Pie Dough recipe:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 1 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter (1 stick), cut into small pieces
- 4 to 5 tablespoons ice water
1. In a bowl, mix the flour, salt, and sugar together until combined. Then cut the butter into the dry ingredients until it is in pea-size pieces that are slightly yellow in color (Without a pastry blender, I used my fingers, which worked out fine! You just have to make sure it’s blended with the dry ingredients well enough).
2. Drizzle in the ice water one tablespoon at a time until your dough comes together. For me, it turned out to be about 4 1/2 tablespoons.
3. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least thirty minutes.
4. Pre-heat your oven to 350 degrees. Take your dough out of the refrigerator, lightly flour a surface, and roll out the dough to approximately 12 inches round and 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming off excess to within about an inch, then fold over the extra bits and pinch to make a decorative edge (I pressed mine down with the prongs of a fork).
5. Line the inside of the crust with parchment paper hanging over by about an inch, then fill in the crust with pie weights or dried beans (I used some old lentils from the cupboard. This is just to keep your crust weighted down and shaped to the pie plate).
6. Bake your crust on a baking sheet until set and light brown, about 20 minutes. Take the crust out of the oven and remove your weights and the parchment paper. Then put the crust back in the oven for about 10 more minutes, until it’s dry to the touch.
- 2 cups broccoli florets and tender stems (about 6 ounces), large dice
- 1/4 cup olive oil
- 2 cups portobello mushroom (from about 1 [4-ounce] mushroom), large diced
- 1/2 medium red onion, minced
- 3 large eggs
- 1 cup half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded young Gouda cheese (about 4 ounces)
1. Bring a medium saucepan of salted water to boil over high heat. Once it’s boiling, add your broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate (FYI: I accidentally overcooked the broccoli a little bit and it didn’t seem to hurt anything).
2. Heat your olive oil in a frying pan over medium-high heat. When it “shimmers,” add in the mushroom and onion and season with salt and freshly ground black pepper. Cook until the mushrooms are soft and the edges are golden, which should be about 5 minutes. Remove from heat and let cool for about 10 minutes.
4. Pour the mixture into the pie shell, making sure to spread the ingredients evenly. Bake until your quiche is puffed and golden brown, about 45 minutes depending on your oven (I think mine took a little longer). Let it cool for at least 10 minutes before serving.
There you have it! This was my first time making a quiche as well as my first time baking my own crust and I’m pleased to say that both turned out great. You can serve it the same day you cook it, but I made it the day before and it was still delicious after crisping it in the oven before serving the next day. Definitely let me know if you give it a try!