Broccoli Quiche

BROCCOLI QUICHE
Crust:
2 cups of whole wheat flour (I used spelt here)
.25 cup of olive oil
.5 cup of cold water
Zest of one lemon
1 head of broccoli, chopped
4 oz. of cheese, grated (I used Lovera's Hand Formed Caciocavera - but you can use anything you like here)
5 eggs
.25 cup of greek yogurt
Salt and pepper

You can mix this by hand with a fork, in a bowl, or use a food processor using the following steps: Combine the flour, lemon zest and 1 tsp of salt. Mix in the 1/4 cup of olive oil (drizzle and mix at the same time). Then slowly add your water while mixing (note: I didn't need the full 1/2 cup) until the dough sticks together. On a lightly floured surface roll your dough out to about 12" - lift and put in a pan (I used an 8" square pan). Poke holes with a fork into the crust. Stick the pan / crust into your freezer as you preheat your oven to 375F. When oven is heated cover the pan / crust with parchment paper and place on the center rack for 10 minutes. Uncover and bake for another 5 minutes. Remove from oven and turn the heat down to 350F.

Layer your grated cheese onto the cooked crust. Layer your broccoli on top of that. Mix your eggs, yogurt, salt and pepper in a bowl - when combined pour, evenly, on top of your broccoli. Stick the pan, uncovered, back into the oven for 35 - 45 minutes at 350F. You will know it's done with the egg mixture is cooked through.

This recipe serves 4 people.
Ingredients in green are local.



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