Broccoli Quiche With Cornmeal Cheddar Crust
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Pulse flour, salt, and cornmeal in a food processor.
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Add chilled butter and shredded cheddar. Pulse until the mixture is the texture of wet sand.
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Add egg yolk. Pulse. Then add ice water. Process just until the dough forms a ball.
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Wrap dough in plastic wrap and refrigerate for at least 20 minutes.
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Press your tart dough into a pan, trim the edges, and dock it with a fork. Freeze, then parbake.
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While crust par baked, cook broccoli and onions in butter until soft, then remove from skillet.
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Make a roux by cooking flour in melted butter, then whisking in milk to form a creamy paste.
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Gradually whisk in eggs and mozzarella. Then stir the broccoli and onions back into the skillet.
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Add the filling to the parbaked crust and top with shredded cheddar cheese. Bake 30 mins @ 375F.
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Let quiche cool 10-15 mins before serving.
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