Time: 1 hour 50 min.
Complexity: easily
Servings: 8

The amazing taste of this quiche will be remembered for a long time! Delicious brie cheese and juicy chunks of broccoli are immersed in a delicate, set egg mixture, along with caramelized onions, which impart a rich, multifaceted flavor. And all this rests on a delicious, crumbly crust, the recipe for which you'll find at the very end. To reduce the prep time, you can use store-bought dough, or mix up the dough according to Ree Drummond's recipe and store it in the freezer for such occasions. A perfect dish for dinner or Sunday brunch.

Ingredients:

Filling

• 4 onions, thinly sliced
• 55 g salted butter
• 1 cup chopped broccoli
• 1 round of pie dough, homemade (see recipe below) or store-bought
• Premium flour for work
• 220 g of Brie cheese
• 1.5 cups low-fat cream (10%)
• 8 large eggs
• 1 tbsp finely chopped chives

Perfect pie dough

• 3 cups premium flour
• 3/4 cup shortening
• 165 g salted butter
• 1 large egg
• 5 tablespoons of cold water
• 1 tbsp. white vinegar
• 1 teaspoon coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortcrust pastry, premium flour, eggs, cream, broccoli cabbage, Brie cheese

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Preparation:

Step 1
• In a large skillet over medium-low heat, sauté the onion in butter, stirring occasionally, until deep golden brown, 15-20 minutes (maybe a little longer). Set aside to cool.
Step 2
• Preheat oven to 200°C.
Step 3
• Bring a saucepan of water to a boil and season generously with salt; place a bowl of ice water nearby. Blanch the broccoli in boiling water for 1 minute, then transfer it to a bowl of ice water to stop cooking and preserve its color. Drain and pat dry.
Step 4
• On a floured surface, roll out the pie dough and press it into a deep fluted pie pan with a removable bottom (or a regular deep pie pan). Arrange the onions on the dough, then arrange the broccoli pieces on top of the onions. Slice the brie and arrange it next to the broccoli.
Step 5
• In a large bowl, whisk together the cream, eggs, and a little salt and black pepper. Pour the mixture over the filling in the pan. Sprinkle with chives.
Step 6
• Place the pan on a rimmed baking sheet, cover loosely with foil, and bake for 40-45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10-15 minutes. The filling will still seem a little runny, but it will continue to set as the quiche cools. Let the quiche rest for 10-15 minutes, then remove from the pan. Using a sharp serrated knife, cut into slices and serve.
Step 7

• Perfect pie dough

  
  Place the flour in a large bowl. Using a pastry blender, gradually blend the shortening and butter into the flour until the mixture resembles coarse meal, 3-4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add cold water, white vinegar, and salt. Gently knead the dough.
  
  Form the dough into two equal balls and place each in a 4-quart food storage bag. Using a rolling pin, gently flatten each dough ball (to about 1 cm thick) to make it easier to roll out. Seal the bags and place them in the freezer until ready to use. If using the dough immediately, place it in the freezer for 15-20 minutes to firm up slightly. Before using, remove the frozen dough from the freezer and let it thaw for 15 minutes.
  Exit: 2 circles of dough

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