Last night the woodchuck ravaged the broccoli: arghhh! In his defense we committed a major offensive on the entrance to his underground network last weekend, a reminder that humans rank as an invasive species: filling, paving, digging, diverting, building, and emitting with startling speed and efficacy. The woodchuck is owed a little broccoli.
This quiche is slightly deconstructed because one of our guests is not eating dairy products. It was served with either crumbled Feta, a dollop of tangy hummus, or both. Each adds the richness and flavor of cheese omitted from the custard. Mix in the cheese before baking if you prefer. The crust is a resounding success: sturdy with “shortness” that makes it easy to cut with a fork, flavorful, satisfying and healthy. You’ll be pleased with the consistently good results. Take it in any of your favorite quiche directions!
Broccoli Quiche – Serves 6-8
6 oz. cooked Cattle Bean’s (A German heirloom bean – nice body, slightly sweet – other varieties will work.)
9 oz. walnut halves or pieces
1/8 teaspoon salt
4 egg whites
2 1/2 – 3 cups broccoli, steamed, cooled, dried, and chopped
1 small yellow onion, diced
1 small banana pepper, seeded and diced
1 tablespoon Herbs de Provence
1/4 teaspoon salt
1/4 – 1/2 teaspoon fresh ground pepper
1/2 teaspoon fresh lavender (petals), especially if there isn’t much lavender in the herbs
1 cup crumbled feta or goat cheese
1 cup favorite hummus
1. Preheat the oven to 400 F. Set out a 9 – 10″ tart/quiche pan.
2. Pulse the walnuts in a food processor. Add the beans and salt and blend until the mixture comes together as a dough. Press into the bottom and sides of the pan, taking care to press out the thickness where the bottom meets the sides and raise the sides slightly above the edge of the pan if it’s closer to 9″.
3. Bake the tart shell in the oven for 10 minutes. Remove and reduce the heat to 350 F.
4. Heat the olive oil in a small sautee pan. Add the onions and Herbs de provence and cook over a medium heat until the onions begin to soften. Add the lavender and continue cooking until the onions are translucent.
5. Blend the eggs, egg whites, salt and pepper with a whisk or hand beater.
6. Scatter the onions onto the pre-baked crust. Evenly layer the broccoli onto the onion layer. Pour the egg custard over the broccoli and return the quiche to the oven.
7. Bake at 350 F for 30 – 35 minutes or until firm in the middle and lightly browned. Serve out of the oven with crumbled Feta or goat cheese, and/or your favorite hummus. This can also be served warm or at room temperature.
P.S. This is so healthy, permission to use the left-over yolks to make White Chocolate Mousse with Lemon Curd.