A buttery crust and cheesy custard make this roasted broccoli quiche a delicious way to celebrate Pi Day!
Happy Pi Day! Today’s date is 3.14, a number the represents the mathematical constant Pi or π. And of course I’m celebrating with PIE! Or in this case, a quiche. A quiche chock full of nutty, roasted broccoli and creamy, cheesy custard all wrapped in a buttery, flaky pie crust. This may just be my new favorite holiday.
I don’t need a ton of reasons to bake a quiche. It’s long been a favorite of mine. Pair it with a simple green salad and you have nice, light dinner or lunch. It’s also a great make-ahead when you’re hosting a brunch. But since today is Pi Day, I’m making this quiche a little extra special. After I rolled out the crust, I gathered up the leftover pastry scraps, rolled them out and punched out these sweet little flowers to decorate the top of the quiche. I bake them off separately so they retain their shape and then pop them on the top for the last few minutes of baking. This is an easy way to turn a simple dish into a showstopper.
I know Pi Day was created to celebrate the number, but I personally think it’s more fun to have holidays that celebrate our favorite foods. I’m all for starting Cake and Cookie Day, Freshly Baked Bread Day or how about Big Bowl of Soup Day? My favorite holidays are the food centric ones anyway, so how bout we just skip to the good stuff and get to the kitchen.
I hope you’ll get into the spirit and celebrate with a wedge of your favorite pie today. It can be a slice of apple or savory quiche, a piece of pizza or lemon meringue. But no matter what you choose, I can pretty much guarantee that math never tasted so good! Happy Pi Day!
- Buttery Pie Crust
- 1½ cups all purpose flour
- 1 Tbsp sugar
- ¾ tsp kosher salt
- 4 oz 1 stick unsalted butter, very cold
- 1 Tbsp shortening very cold
- ¼ cup ice water
- Roasted Broccoli Quiche
- 3 cups fresh broccoli florets cut small
- 3 Tbsp extra virgin olive oil divided
- Salt and pepper
- 1 medium onion diced
- 1 garlic clove minced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 5 eggs
- 1/4 tsp freshly ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup sharp cheddar cheese grated
- 1/4 cup parmesan cheese grated
- 1 egg lightly beaten and mixed with 1 Tbsp water
- * 1 9-inch pie plate or fluted tart pan with a removable bottom
Pie Crust: Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.
Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
Make the quiche: Preheat the oven to 450 degrees.
Spread the broccoli florets on a parchment covered sheet pan and drizzle with 2 Tbsp olive oil and season with salt and pepper.
Roast for about 12-15 mins or until broccoli is just beginning to brown.
Reduce the oven to 375 degrees.
Lightly dust the dough with flour and between two sheets of wax paper roll the dough into roughly a 12 inch round.*
Lay the crust in the pie plate and crimp the edges. Prick the crust with a fork and place in refrigerator or freezer until well chilled, 15-20 mins.
Line the bottom of the crust with parchment paper and fill with pie weights or dried beans and bake until pale golden, about 20 mins.
Carefully remove the weights and parchment and let cool.
While the crust is baking, heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Add the onion and cook until softened and golden, about 5-7 mins.
Add the garlic and continue to cook 2 minutes more. Remove from the heart and let the onion and garlic cool to room temperature.
In a medium bowl whisk together the cream, milk, eggs, nutmeg, salt and pepper.
Spread the onion and garlic in the bottom of the pie shell, then scatter the roasted broccoli, then the cheeses. Pour the egg mixture over the top.
Brush the edges of the crust with the egg wash and bake until custard is set, about 40 mins.
* I like to gather the pastry scraps, roll out and cut it into decorative shapes. They can be placed on a parchment lined sheet, brushed with egg wash and baked until pale golden. I then brush the bottoms of the shapes with egg wash, place them on the pie or tart in decorative pattern when there's about 10 minutes left in the baking process.