3 Cheese Quiche

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3-Cheese Quiche

Yield: 1 9-inch quiche

Author: Sarah Truesdell

Ingredients

For the Crust

• 1 1/2 cups (205 g) all-purpose flour (plus more for rolling)
• 3/4 tsp fine salt
• 9 tbsp (4.5 oz) butter, very cold
• Cold water in ice, about 1 cup
• 1/2 tsp apple cider vinegar

For the Filling

• 1 cup grated Gruyere cheese
• 1/2 cup grated Monterey Jack
• 1/4 cup grated Romano
• 1/2 cup chopped white or yellow onion
• 1 cup broccoli florets
• 1 1/2 cups sliced mushrooms
• 1/4 tsp dried marjoram
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 3 large eggs
• 3/4 cup milk
• 1/2 cup half and half
• 1/2 pint cherry tomatoes

Instructions

Make the crust

1. In advance, freeze the butter, then grate it on the large side of a box grater and hold in the freezer.
2. Measure out about 1 1/2 cups water and add ice. Hold in a liquid measuring cup or small bowl.
3. In a large mixing bowl, combine flour and salt. Add butter and toss with flour, using hands to break apart pieces of butter until evenly mixed together.
4. Measure out 1/2 cup cold water and mix with 1/2 tsp apple cider vinegar.  Sprinkle over flour/butter mixture.  Use a spatula or wooden spoon  to toss together until large clumps form.  If you can press into a ball, you can stop adding water.  If mixture is too crumbly, continue to sprinkle water in, a little at a time, until you can gather the mass into a rough ball.  It should not be sticky, but should hold together.  It will not be smooth, but can feel a little tacky to the touch.
5. Gently knead again the sides of the bowl to pick up dry bits and pull dough together.  Pat into a disk, wrap in plastic and chill for at least 30 minutes. 
6. Roll out into a thin disk and line a metal 9-inch pie pan with crust. Trim and crimp edges. Freeze until firm. Preheat oven to 375℉.
7. Line crust with foil and fill with either dried beans, rice or sugar.  Bake for 20 minutes.  Carefully remove blind baking filling and foil.  Let cool.

Make the Filling

1. Increase oven temperature to 425℉.
2. In a large skillet or dutch oven, saute onions and mushrooms until you've lightly browned the mushrooms and cooked off the most of the liquid released from the mushrooms. Add broccoli florets and cover pan.  Cook until broccoli turns bright green but is not cooked through.  Spread onto a pan to cool off.
3. Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
4. Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.

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