Simple Quiches

This post is for my Sister in Austin who asked me how to make Quiches during a breakfast at La Madelaine, a Texas Frenchified version of Panera. The not-so-sexy food pic from above is from a quiche I made for a picnic at a Cyclocross bike race last November.

Mama CloClo's Pie Crust
1 stick.........Butter
2 oz or 2 t...Cream Cheese
1 1/4 c........Flour
1t ...............Sugar (unless you want to make it savory)
1/4 t...........Salt

1) Cream Butter and Cream Cheese
2) Mix Dry Ingredients separately
3) Add Dry Ingredients to butter and cream cheese using mixer on high setting
4) Flatten dough on floured board and refrigerate (set some dough aside for edge)
5) Transfer to pie pan and pick edges with a fork
6) Pre-bake in 375˙ oven for 20 minutes.

We use pie crusts for all sorts of meals, from empanadas to pot pies. You can also substitute veggie Crisco for the butter/cream cheese mixture for your Vegan homies. Here is another recipe:


Clotilde Dusoulier's Crust Recipe from Chocolate Zuchini
- 170 grams (1 1/3 cups) flour
- 85 grams (1/3 cup) sugar (I use an unrefined blond cane sugar)
- 85 grams (3 ounces) semi-salted butter, chilled (if you use unsalted, add a good pinch of salt)
- 1 to 2 tablespoons milk

So typically for the quiche I go really healthy and use skim milk and it with a bunch of veggies and some not-so-healthy cheddar. Here is a quick and easy recipe for the quiche filling:

Everyday Food's Crustless Broccoli-Cheddar Quiches
Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half (I would substitute skim milk!)
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven to 350°.
1) Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside.
2) Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
3) In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly.
4) Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Per serving: 266 calories; 19 grams fat; 17.2 grams protein; 5.9 grams carbohydrates; 1.7 grams fiber