Cari and I haven’t made quiche more than a few times, but we decided on our latest attempt that we wanted to try something a little different. This Epicurious recipe takes an old favourite (broccoli-cheddar) and takes it to a whole other level by infusing it with mashed garlic and a generous amount of Parmigiano-Reggiano.
Cari made the pastry dough from scratch, which probably wasn’t necessary but helped make this taste like the sort of quiche you’d find in a nice French bistro.
Since we didn’t make any revisions to the recipe, we’ll direct you to the source. The only thing we’d do differently next time is double or even triple the garlic. The flavour was there, but we bet it’d be even better with more of it.