1 teaspoon kosher salt
2 cups flour, plus a bit extra for surface
11 tablespoons butter, chilled and cut into small cubes
½ cup ice-cold water

1 tablespoon olive oil
1 shallot, chopped
1 garlic clove, chopped
8 ounces B’gan Frozen Broccoli, thawed and chopped
8 ounces frozen spinach, thawed
4 ounces feta cheese
2 ounces cheddar cheese, grated
6 eggs
3 egg yolks
1¾ cups heavy cream
1 cup milk
3 tablespoons chopped chives
1 teaspoon kosher salt
Ground black pepper

  1. Preheat oven to 350ºF.
  2. Prepare the crust. In a large bowl, whisk together flour and salt. Using your fingers, work butter into the flour until the largest pieces are pea-sized. Drizzle in ice-cold water and toss to combine. Turn dough out onto a work surface and knead well. Flatten into a disk and wrap in plastic. Refrigerate for 2 hours.
  3. Roll out the dough on a lightly floured surface to form a 14-inch circle. Transfer the dough to a 9-inch springform pan. Pat the dough into the corners and around the sides of the pan. Smooth out the dough so it doesn’t have creases. Freeze for 20 minutes, until firm.
  4. Line the top of the dough with parchment paper and fill the pan with beans to weigh it down. Bake until the crust is golden brown all the way around, about 45 minutes. Remove the parchment paper and beans, and let cool.
  5. Prepare the filling. Reduce oven temperature to 325ºF. Heat oil in a large skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until tender, about 5 minutes. Add spinach and cook 3 more minutes. Let cool and stir in the feta and cheddar cheese.
  6. In a bowl, whisk together eggs, yolks, cream, and milk just to combine. Add chives and season with salt and pepper. Add vegetable mixture to the baked crust and pour the egg mixture on top. Bake quiche until filling is set, about 1 to 1½ hours. Let cool before unmolding and slicing. Can be prepped 2 to 3 days in advance and refrigerated.
For more great recipes, check out this weeks issue of Whisk by Ami