Gluten Free Broccoli Cheddar Quiche

• Vegetarian

• Produce

  • 2 cups Broccoli florets
  • 1 Cherry tomatoes
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder

• Refrigerated

  • 1 Egg
  • 7 Eggs plus 1 yolk

• Condiments

  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 2 dashes Cayenne
  • 1 2/3 cup Gluten free all purpose flour, quality
  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 1/2 tbsp Sugar

• Bread & Baked Goods

  • 1 Egg white to brush on crust

• Dairy

  • 1/2 cup Butter, salted
  • 1 cup Cheddar cheese, sharp
  • 1/2 cup Gruyere cheese
  • 1 cup Half and half
  • 1 Sour cream

• Liquids

  • 4 tbsp Water

Found on breezybakes.com

Description

Ingredients

• For the crust:
• 1⅔ cup quality gluten free all purpose flour (I used Bobs Red Mill 1:1 baking flour)*
• ½ cup salted butter, chilled (1 stick)
• 1½ tablespoons sugar
• ¾ teaspoon salt
• 1 egg, beaten
• 4-5 tablespoons cold water
• For the filling:
• 7 eggs plus 1 yolk (use will use the egg white later), beaten
• ¾ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• 2-3 dashes cayenne
• 1 cup half and half
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Gruyere cheese
• 2 cups chopped broccoli florets
• Extras:
• 1 beaten egg white to brush on crust
• sour cream
• chopped cherry tomatoes

Directions

• Preheat oven to 350 degrees. Begin making crust by adding flour, sugar and salt to a food processor. Pulse to combine. Add chilled butter in cubes and pulse to evenly disperse until butter is size of a grain of rice. Transfer mixture to a small mixing bowl. Make a well in center of flour mixture.
• Add beaten egg and 4 tablespoons of water to center well. With a fork, mix and combine until dough begins to come together. Add an additional tablespoon of water if needed. Use your hands and fingers to mix dough together to form a ball. Knead dough in mixing bowl until smooth and combined. Lightly flour work surface (it helps to use a silpat mat as your surface). Place ball of dough on top and lightly flour top of dough. Gently roll out dough in all directions to form a circle. If dough comes apart, just press back together with fingers. You can also wet your fingers when pressing dough together, but try to limit water use.
• Roll dough out to about ⅛ thick, dusting with more flour as needed to avoid sticking. Carefully roll dough halfway up onto rolling pin and transfer to a 9 pie pan. Gentle press dough into edges of the pan. Cut all but ¾ overhang of dough. Fold edges under and crimp and press with fingers.**
• Bake crust at 350 degrees for 12 minutes and remove from oven. Increase oven temperature to 375 degrees and begin making filling as crust slightly cools.
• To make filling, whisk together 7 eggs in a medium sized mixing bowl. Add salt, onion powder, ground mustard, garlic powder, pepper, cayenne, and half and half. Whisk until well combined. Fold in shredded sharp cheddar cheese and Gruyere cheese with a spatula. Add in broccoli florets and mix. Pour mixture over crust. Beat an egg white and brush along edges of pie crust.
• Bake quiche at 375 for 35-40 minutes or until center is set and knife inserted into center of pie comes out clean.
• Let quiche cool for 10-15 minutes on a cooling rack before serving. Top with sour cream and diced cherry tomatoes.