Chef savvy
This Broccoli Quiche is protein packed and has plenty of veggies for a nutritious meal.
01
Mix water, vodka, and ice in a bowl. Blend flour, sugar, salt, and butter in a food processor until dough forms. Add 3 tbsp of the water mixture and pulse briefly. Shape into a 6-inch disc, wrap with plastic, and refrigerate for an hour.
02
Remove the pie dough from the refrigerator and transfer it to a clean surface. Roll out the pie dough into a 13 inch round. Transfer dough to a deep dish pie plate.
03
Poke holes in the bottom of the crust and cut off any excess dough. Using your fingers pinch the edges to crimp the sides. Cover the dough with parchment paper and beans and bake for 15 minutes.
04
In a large bowl combine eggs, heavy cream, 1 1/2 cups shredded cheese, salt, pepper and broccoli. Stir to combine.
05
Pour the filling into the baked crust and top with the reserved 1/2 cup of cheese. Bake for an additional 40-45 minutes or until the crust is golden brown and set.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!