Sunday, April 20, 2014

Crustless Broccoli Jalapeno Pepperjack Cheese Quiche

Quiches are one of those dishes which sound fancy but are delicious, super easy to make and quite difficult to mess up. Because, eggs, cheese and veggies - how bad can they taste together?

We had bought a big bag of broccoli and I was thinking of ways to finish it up. Steamed broccoli tempered with some garlic sauteed in olive oil tastes delicious - but how much broccoli can you eat that way?

So onto quiches it was. The recipe below is an amalgam of my own addition to recipes from several sources on the web. What all that browsing taught me was, quiche recipes follow a same basic template - you just add on to that.

Crustless Broccoli Jalapeno Pepperjack Cheese Quiche


Ingredients
Broccoli - 2 cups, chopped into small bit sized pieces
Onion - 1 large, sliced fairly thinly lengthwise
Jalapenos - 3, 2 chopped into pieces (divide into two portions), 1 sliced into rings
Garlic - 6 cloves, sliced thinly breadth-wise
Pepperjack cheese - 1.5 cups, grated (divide into two portions)
Eggs - 4
Milk - 1.5 cups
1 tbsp all-purpose flour
1/2 tsp cayenne pepper (red chili powder), optional
Butter 1tbsp, melted + some more to cook veggies
Olive oil - for cooking
Salt and pepper to taste

Method
1. Preheat oven to 350F. Spray cooking-oil spray onto a 9" square pie dish..
2. In a pan, heat olive oil and butter. Toss in the onions, add a little bit of salt and cook, stirring frequently till onions begin to turn brown.
3. Toss in the garlic and give a couple of turns. Then toss in the broccoli and cook uncovered till broccoli is crisp tender. Season with pepper and salt. Divide the mixture into two portions. Start the next step while the broccoli mixture is still warm.
4. Spread one portion of the jalapenos on the base of the pie-dish. Then spread one portion of the broccoli mixture on top of it. Finally spread one portion of the grated cheese.
5. Repeat step 4.
6. In a bowl, whisk the eggs till frothy. Then mix in the milk, flour, melted butter, chili powder, salt and pepper till combined.
7. Pour the egg mixture on top of the ingredients in the pie dish. Arrange jalapeno rings on the top.
8. Place pie dish into the oven. Bake for 45 minutes or until the eggs are no longer runny in the center and are more or less firm (start checking on the dish from the 35 minute mark).
9. Put the oven on broil and transfer pie dish to the topmost rack. Take quiche out of the oven as soon as brown spots start appearing on the (usually 2-3 minutes, watch like a hawk else you might be looking at a burnt quiche - I caught mine just on the nick of time).
10. Let quiche rest for at least 10 minutes before serving warm.

Quiche refrigerates well and tastes quite nice even when cold.

Note
1. You can substitute pepperjack cheese with any kind you like. I thought pepperjack gave a nice spicy kick to the quiche.
2. The jalapenos are optional. Again, I thought they enhanced the flavor of the quiche.

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