Broccoli Quiche With Cornmeal Cheddar Crust || @the.practical.kitchen

the.practical.kitchen Broccoli Quiche With Cornmeal Cheddar Crust View my profile

Get App Pulse flour, salt, and cornmeal in a food processor. 1 @the.practical.kitchen on

Get App Add chilled butter and shredded cheddar. Pulse until the mixture is the texture of wet sand. 2 @the.practical.kitchen on

Get App Add egg yolk. Pulse. Then add ice water. Process just until the dough forms a ball. 3 @the.practical.kitchen on

Get App Wrap dough in plastic wrap and refrigerate for at least 20 minutes. 4 @the.practical.kitchen on

Get App Press your tart dough into a pan, trim the edges, and dock it with a fork. Freeze, then parbake. 5 @the.practical.kitchen on

Get App While crust par baked, cook broccoli and onions in butter until soft, then remove from skillet. 6 @the.practical.kitchen on

Get App Make a roux by cooking flour in melted butter, then whisking in milk to form a creamy paste. 7 @the.practical.kitchen on

Get App Gradually whisk in eggs and mozzarella. Then stir the broccoli and onions back into the skillet. 8 @the.practical.kitchen on

Get App Add the filling to the parbaked crust and top with shredded cheddar cheese. Bake 30 mins @ 375F. 9 @the.practical.kitchen on

Get App Let quiche cool 10-15 mins before serving. 10 @the.practical.kitchen on

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