1 recipe Basic Pastry Crust Dough II, shaped into 7x7-inch square, chilled
3 cups broccoli florets
3 tablespoons unsalted butter
2 cups thinly sliced onions
1 garlic clove, minced
2 cups grated smoked cheddar cheese
1 1/2 cups whipping cream
4 large eggs
2 teaspoons dijon mustard
2 teaspoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 to 1 1/2 cups finely diced fully-cooked smoked sausage (optional)
FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Roll out dough on wax paper to 14x11-inch rectangle. Invert dough into 11 1/4 x 8-inch tart pan with removable bottom. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze 30 minutes.
Line crust with foil; fill with pie weights. Place tart pan on baking sheet and bake crust until sides begin to set, about 25 minutes. Remove foil and pie weights. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 8 minutes longer. Cool crust in pan on cooling rack. Reduce oven temperature to 375 degrees F.
FOR FILLING: Steam broccoli until crisp-tender, about 2 minutes. Cool completely.
Melt butter in large skillet over medium heat. Add onions and saute until pale golden, about 12 minutes. Cool completely.
Place crust in tart pan on heavy large baking sheet. Arrange broccoli and sauteed onions in crust. Sprinkle with half of cheese. Whisk cream, eggs, mustard, basil, salt and pepper in medium bowl to blend. Slowly pour custard over fillings. Sprinkle with remaining cheese, then sausage, if using. Bake quiche until golden brown and puffed, about 40 minutes. Cool on rack 30 minutes.
Transfer quiche to platter. Using serrated knife, cut quiche and serve warm.
- per Serving
- Makes to 15 small servings
- Fat. Total
- % Cal. from Fat