For the quiche filling:
- 1 1/2 cup cooked broccoli
- 1/2 cup cooked chorizo
- Splash of vegetable oil for frying
- 1 1/2 cup shredded Jarlsberg cheese or a cheese substitute
- 3 large eggs
- 1 cup heavy cream
- 1/2 small yellow onion grated
- 1/8 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
For the crust (if making your own):
- 2 1/2 cups all-purpose flour gluten-free works too
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 pound unsalted cold butter vegan butter works, this is about 2 sticks
- 1/4 cup cold Crisco
- 1/3 cup ice water
For making the crust:
Combine flour, sugar, and salt in a large bowl.
Cut 2 sticks of butter into smaller chunks and add to the flour mixture. Use your hands or a pastry cutter to blend until the butter chunks are smaller.
Add the Crisco and combine using your hands. The mixture should now resemble coarse crumbs.
Add the ice water and use your hands to form the dough into a loose ball. It should be on the drier side.
Roll out the dough and fit it into the pie dish.
For making the quiche filling:
Preheat the oven to 350° Fahrenheit (176° Celsius)
Steam the broccoli until it’s fully cooked. Set aside.
Heat a little vegetable oil in a skillet. Remove the casing from the chorizo and cook for about three minutes. It can be a bit liquidy.
Add all of the filling ingredients to a bowl. Whisk until fully incorporated.
Pour the mixture into the prepared pie dish with the crust in it.
Cook the quiche for 45-50 minutes or until the quiche is golden brown and the middle is set.
Calories: 638kcal | Carbohydrates: 34g | Protein: 14g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 901mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1518IU | Vitamin C: 16mg | Calcium: 203mg | Iron: 2mg