Ingredients
Crust
- 1-1/4 cup(s) all-purpose flour, plus extra for work surface
- 1/2 teaspoon(s) coarse salt
- 1/2 teaspoon(s) granulated sugar
- 1/2 cup(s) unsalted butter, chilled and chopped
- 3 tablespoon(s) ice water
Individual Broccoli Quiches
- 1 small head broccoli florets, rinsed and chopped
- 1/2 cup(s) milk
- 1/2 cup(s) heavy cream
- 2 large eggs
- 1 large egg yolk
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 ounce(s) shredded Cheddar cheese, divided
- 4 ramekins, (7-9 ounces each)
- Non-stick cooking spray
Topping
- 1 tablespoon(s) olive oil
- 2 links HOFFY Smoked Sausage, sliced into rounds
- 1 small sweet onion, peeled and sliced
- 6 fresh mushrooms, cleaned and sliced
Breakfast Individual quiches make any breakfast or brunch special. Make the crust the night before for a quick and easy morning!
Preparation
For the Crust:
- In the bowl of a food processor, pulse together the flour, salt, and sugar.
- Add in the butter and process for 10 seconds or until the mixture resembles coarse meal.
- With the processor running, add in the cold water one tablespoon at a time or until the mixture starts to come together.
- Form the dough into a thin disk. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
For Individual Broccoli Quiche:
- Preheat oven to 375ºF.
- Blanch the broccoli florets in a pan of boiling water for 1 minute. Drain and set aside.
- In a bowl, whisk together the milk, heavy cream, eggs and egg yolk. Season to taste with salt and pepper.
- Roll out dough on a lightly floured surface until it is 1/8-inch thick.
- Use a biscuit cutter to cut out circles of dough to fit each ramekin.
- Coat each ramekin with non-stick cooking spray.
- Fit the dough rounds into the ramekins.
- Sprinkle half of the cheese into the bottoms of the crust-lined ramekins.
- Top with the egg filling, distributing it evenly among the cups. Top with broccoli florets and remaining cheese.
- Bake until puffed and golden, about 30 minutes.
- Cool slightly on a wire rack. Serve warm topped with sausage, onions and mushrooms.
For the topping:
- While the quiche is cooking, heat the olive oil in a large skillet.
- Cook the sausage, onions and mushrooms until cooked through and nicely browned.
Note: This recipe is based upon using large size ramekins. You can adjust the number of servings of the recipe by using smaller ramekins.
