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Recipe by Brynie Greisman

Four-Cheese Broccoli Quiche

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Dairy Dairy
Easy Easy
8 Servings
Allergens

This is from my friend Chava E. We share a passion for creative cooking (we met when she came to one of my courses), inspiring shiurim, exercise, and many other things. The pareve version, below, is just as delicious as the milchig one. Make whichever one suits your family and your menu.

Ingredients

Crust

  • 2 cups Shibolim Whole Wheat Flour

  • 1/2 cup ground filberts

  • 3 full tablespoons oil or 2 ounces (50 grams / 3 and 1/2 tablespoons) butter

  • 1 yolk

  • 1/2 cup water, approximately

Filling

  • dash of basil, optional

  • dash of nutmeg

  • 1 clove garlic, crushed, or 1 cube Gefen Frozen Garlic or a generous shake of garlic powder

  • salt and pepper to taste

Directions

Make the Quiche

1.

Mix all the crust ingredients together in a bowl. Put the bowl in the fridge for one hour, up to one day. When you are ready to use the dough, pat it onto the bottom and sides of a 9-inch pan, preferably Pyrex. If you have leftover dough, put it in a bag, label it, and freeze for future use.

2.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

3.

Microwave the broccoli until it is soft. Place it in a mixing bowl and blend it with a hand blender. Drain if necessary. Add the rest of the ingredients and mix well. Pour the batter into the prepared crust. Top with a handful of oats mixed with a little oil, breadcrumbs, or black sesame seeds (ketzach).You can also leave it as is. Bake for one hour.

Tips:

If you don’t care for ricotta cheese, use an additional 1/2 cup of cottage cheese. Feel free to add extra seasonings of your choice, to suit your taste buds. Also you can make this quiche, sans crust, with one layer of broccoli and a second layer of cauliflower prepared the same way.

Notes:

The amount of water the flour absorbs, in the crust recipe, depends on how fresh the flour is. I suggest adding the water gradually and using as little as possible.
Four-Cheese Broccoli Quiche

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