This is a rich, delicious quiche that will reheat well. Follow the crust directions precisely and you can use it as the base for many different variations. I find the combination of Gruyere and Emmenthaler to be an ideal pairing. Consider using this recipe with variations such as: bacon, onion, mushrooms, roasted red pepper, and more. Ingredients CRUST 1 1/3 cups All-purpose flour 1/8 teaspoon Salt 1 Stick chilled butter cut into 1/4" dice 3 tablespoons Cold water 2-3 tablespoons with ice FILLING 4 large Eggs 1 1/2 cups Cream 1/2 cup Shredded Gruyere cheese 1 large head Broccoli chopped 1/2" pieces 3/4 cup Emanthaler Cheese grated 1/2 cup Shredded white Cheddar 12 medium Mushrooms thinly sliced 1 medium Shallot diced 1 tablespoon Vegetable oil -- equipment: 9" pie pan -- -- equipment: pastry fork --

Instructions
1. To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender, pastry fork or even 2 knives, cut in the butter until coarse crumbs form. The key here is to NOT let the warmth of your hands make the butter too melted. Keep it cold! Even pop it back in the fridge for 15-20 minutes if you feel it getting too warm, slippery, or melted in any way.

2. Add icewater, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk about 1/2" thick and 5-6" in diameter, wrap in plastic wrap, and chill in refrigerator for 30 minutes.

3. Preheat oven to 375 degrees.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang.

Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.

4. Bake for 12 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.

5. Meanwhile, prepare filling. In a medium skillet, melt the butter and cook the shallots for 1-2 minutes over medium heat, then add broccoli and sliced mushrooms. Add ground pepper and salt to taste. Transfer to a paper-towel-lined bowl to drain. (Too much liquid will make your final product too soggy.)

6. In a small bowl, whisk together the eggs, cream, salt and pepper to taste. Add the grated gruyere and Emanthaler cheese to the egg mixture.

7. Add the mushroom/broccoli mixture to the pie crust, spread evenly, and pour the egg/cheese mixture over the top to coat.

Bake until golden and custard is set, about 30 minutes.

Serve warm.

A variation on this recipe is also hosted on BigOven.com as recipe number 25920.

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Yields: 8 Servings    posted as 25920
    

notes: 

Cuisine:   American

Main Ingredient:   Eggs