Broccoli and Cheddar Quiche

Pâte brisée: 2 cups unbleached, all-purpose flour 1 teaspoon table salt ½ pound unsalted butter, cubed 4 tablespoons ice water Quiche filling: ½ broccoli head, about ½ pound 1 tablespoon water 1 cup heavy cream ½ cup milk 2 large eggs 1 large egg yolk ¼ cup green onion, chopped ½ teaspoon salt ¼ teaspoon freshly ground pepper pinch freshly ground nutmeg 3 ounces Cheddar, shredded

Calories 99 (76% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g • chol. 61mg • sod. 458mg • calc. 90mg • fiber 0g

Place flour and salt in a Cuisinart® Food Processor fitted with the metal chopping blade. Process for 10 seconds. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. Pour in water, 1 tablespoon at a time, and pulse until a dough just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate until ready to use. Roll out one dough disc** to ⅛ inch thick to fit a 9” glass pie plate. Fit into pie plate. Chill in refrigerator for about 20 minutes. While dough is chilling, preheat Cuisinart® Convection Microwave Oven with Grill to 350°F on the convection setting. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Place on grill rack in lower rack position and bake in preheated oven for 15-20 minutes, or until the dough underneath the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, about an additional 20 minutes. Remove and reserve. While quiche shell is baking, cut the broccoli into florets and place on a microwaveable plate with the water. Once shell is par baked, place broccoli in oven and press 3-minute express cook. Toss broccoli and microwave in 1-minute increments until broccoli is just cooked through – about 1 to 2 minutes. Roughly chop broccoli by placing in a Cuisinart Food Processor fitted with the metal chopping blade; quickly pulse 4 to 5 times. Preheat oven again to 375°F on convection setting. Stir together the heavy cream, milk, eggs, yolk, green onion, salt, pepper and nutmeg, reserve. Spread ½ of the Cheddar evenly along the bottom of the partially baked quiche shell and then spread with the chopped broccoli. Pour the cream mixture over the broccoli and Cheddar and then top with remaining Cheddar. Place quiche on the grill rack in the lower rack position. Bake for 30 minutes. Allow quiche to rest in the oven for an additional 15 minutes before removing. ** The second dough disc may either be used within 3 days if refrigerated or it may be wrapped well and stored in the freezer until needed.