Broccoli and Rainbow Chard Quiche

So as I've mentioned in the last few posts we've been harvesting lots of greens from our garden; lettuce, spinach, rainbow chard and now broccoli. This year for fun we decided to try growing broccoli. Everyday we would go out and check to see if the crown was starting to show. When it finally started growing we were so excited! I've always liked broccoli; crunchy and tasty it's the perfect side for a number of dishes. 

Garden Broccoli Progress :)

I usually eat it steamed, well...more like I show it the hot water, it cringes and I eat it. I think it's an absolute sin to overcook broccoli. Much like spinach, I avoid eating it in restaurants because it's often served in the shape of stinky, green mush. This no doubt is why so many people have an aversion to it, and frankly I don't blame them!

Since the weather has been so nice we've collected 4 large heads of Broccoli so far, and I've had to come up with other ways to eat it then gently steamed. We've tried it: Raw with dip, in Pasta Salad, as a Side with Salmon, in Chopped Salad, Stuffed Broccoli Leaves, and of course Broccoli Quiche.

Broccoli is a great vegetable, full of vitamin C, protein and fiber; all very important in maintaining health. This quiche is great as an appetizer, brunch, or as a light meal.

Here is my recipe for Garden Fresh Broccoli and Rainbow Chard Quiche:

Broccoli and Rainbow Chard Quiche

Makes a 9" Quiche, Serves 8

For the Filling-
Ingredients:
1 Broccoli Crown and Stalk (peeled and chopped)
1 Cup of Rainbow Chard, chopped
1/2 small Red Onion, chopped
5 Eggs
1/2 Cup Yogurt
1/4 Cup Mozzarella, shredded
1/4 Cup Sharp Cheddar, shredded
1 tsp Dry Dill Weed
1/2 tsp Paprika
1/2 tsp Red Chili Powder
1/2 tsp Salt
1/4 tsp Black Pepper
1 Tblsp Butter
1 Tblsp of Rice Flour

For the Pie Crust-
Ingredients:
2 cups of All purpose Flour
1/4 tsp of salt
1 1/2 sticks of Cold Unsalted Butter, cut into cubes*
2 Tblsp of cold water

1. Blend flour and salt then add butter and blend in a food processor until mix resembles coarse meal. 
2. Add 2 tablespoons of water and blend just until dough begins to stick together.
3. Gather dough into ball and flatten into disk using your hands. Wrap in plastic and chill for 1 hour. 
4. Roll out dough to  about 1/8-inch-thick round, 14 inches in diameter. Then transfer the dough to a pie plate that's been dusted with rice flour. 

Directions:

Preheat the oven to 350F.

1. Melt the butter in a frying pan over medium and cook onions until translucent. Then add the chopped Chard and cook till wilted. Take off the heat and allow to cool.

2. Beat the eggs, then add the yogurt, chili powder, paprika, dill weed, salt and black pepper and mix throughly.

3. Place the shredded cheese around the bottom of the pie crust. Next add the cooled onion and chard mixture; and top it with the broccoli pieces.

4. Pour the egg mixture over the vegetable filled pie crust, and allow it to settle. Don't worry if the it doesn't fully cover the broccoli, just make sure it's at least coated so it doesn't burn.

5. Fold over the edges of the crust towards the center of the plate and dust lightly with rice flour.

6. Cook for 50 minutes at 350F.

7. Allow to cool on a rack before cutting and serving.

Enjoy!

I have entered this post in June's Cooking with Herbs hosted by Lancashire Food and Lavender and Lovage. I've also added it to Shop Local Blogging Challenge.