Tuesday, November 25, 2008

Broccoli and Parma Ham Quiche

This is my continuing love story with Quiche :)

You may find this quaint or worse, weird... that I am making a big deal out of making quiche. I know quiche is something ordinary in western kitchens. I hope you understand that this is an Asian kitchen, where it would be easier and simpler to stir-fry the parma ham with broccoli. This is also a tropical country, where the tropical heat will affect the texture of the crust if I do not work quickly... But for Wandering Chopstick's Weekend Wokking, where we present different ways to cook an ingredient, I try to make it something more special, something different, something I do not normally do.

And I love quiche. :) I love the flaky, buttery crust. I love this all-in-one complete dish, perfect for breakfast, lunch or dinner.

I love broccoli, too. For my family, broccoli is considered one of the super-veggie. Packed with all anti-oxidants, vitamins and minerals incomparable to other veggies. To see the complete nutritional value of Broccoli, please hop over to NoobCook's site. She did a thorough research on the healthy benefits of broccoli.

So the marriage of broccoli and quiche in a dish is just perfect for me!!!

Can you tell I am biased for broccoli? Of course! I had the honor of picking the secret ingredient of the month! :)

This month the Weekend Wokking community will explore different ways we can cook broccoli. If you have any broccoli dish that you would like to share, please join us and submit your dishes to the newly crowned master chef who cooks a lot - Wiffy of Noobcook, who is hosting this month. Email your dishes to weekendwokking (at) noobcook (dot) com.

For the crust recipe and the tips on how to get the flaky, buttery crust, please see my previous quiche dish here. Although, this time, I experimented and and substituted 1 cup of plain four with 1 cup of soft whole wheat flour. Here is the final ingredients I used for the crust: (Instructions and baking tips here.)

1 C soft whole wheat flour
1 and 1/2 C plain flour
1/2 t salt
1 C cold butter, cut
1/3 C cold water

After the dough is ready, roll out dough on the quiche dish. Press the dough to conform to the shape of the dish. Prick the dough with a fork. Prebake at 350F for 10 minutes.

Chop up some parma ham, onions, garlic, bell pepper and broccoli and spread out on top of the pre-baked crust. See the picture above? Isn't it very colorful? You may add in as much (or less) ingredients as you like. This is what makes the quiche a versatile dish - you can add in whatever ingredient you have in the fridge. :) But since the Weekend Wokking event is featuring broccoli, I added lots of healthy broccoli!

For the egg mixture:

6 eggs
1 C cheddar cheese
2/3 C all-purpose cream
1/4 C fresh milk
1/2 t salt
1/2 t pepper
dash of nutmeg, optional (tip from my German missionary friend)

Whisk all the ingredients together and pour into the quiche dish (with prepared crust and broccoli and parma ham). See the picture above? The broccoli looks as if they are swimming... :)

Bake in the preheated 350F oven for 60 minutes or until it tests done in the center.

Sharing this yummy, tasty and healthy dish with Weekend Wokking, created by Wandering Chopsticks, to celebrate the many different ways we an cook one ingredient. The ingredient for the month is broccoli, hosted by the lovely Wiffy of Noobcook. To see last month's delicious ways to cook the pumpkin, please see the round-up presented by yours truly! Check out the previous round-ups (featuring different ingredients) here.


noobcook said...

Thanks for helping me promote ww, so kind of you ^_^

The quiche looks so beautiful and elegant, and broccoli really enhances the taste and aesthetics, I love this creation of yours!

Anonymous said...

This looks great. I especially like how you've worked some whole wheat flour into the recipe to make the crust a little healthier.

I love broccoli too. My nephew, too, has a marked preference for broccoli. He still declines ice cream and asks for broccoli instead (3 years old, fwiw).

Gloria Chadwick said...

I love broccoli and your recipe looks wonderful. I'll be making it soon. Thanks for sharing. :)
I'm intrigued by the Weekend Woking and will look into it. This is something I'd like to participate in.

Ivy said...

I must say that we are not fans of broccoli but I would eat this one. It looks great.

eatingclubvancouver_js said...

I love quiches too but I can never do the pastry shell. Love the broccoli and parma ham combination too.

tigerfish said...

That looks very healthy! THe broccoli is helping a lot ;p

Maria Verivaki said...

quiche is always a filling meal, perfect for winter

Unknown said...

i am sooo in love with broccoli + anything creamy combo...too bad i need to avoid all kinds of cream this december. hehe i'll have to think of another broccoli combo to submit this time hehe

Soli Deo Gloria said...

You're welcome Noobcook! I know how stressful (and enjoyable at the same time) it is to host! :)

Thanks Fearless Kitchen! Wow! A 3-year old who refuses ice cream! Maybe you should adopt my kids too! :)

Hello Gloria! I hope you'll let us know how your quiche will turn out! :)

Soli Deo Gloria said...

Hello Ivy! Glad you like the dish! :)
Of course I'm biased, but I thought everybody loves the crunchy, healthy broccoli. :)

Hi JS! I do not think you cannot make the pastry shell. If a novice baker like me can do it, I'm sure you can handle it! :) You're just being modest! :)

Hi Tigerfish! I'm glad you like broccoli, too.

Soli Deo Gloria said...

Hello Maria! Agreed! That's why I love quiche!

Hi Rita! You can substitute non-fat milk for cream... although I am not sure if sous chef is allowed the eggs...

Wandering Chopsticks said...

Aww, I'm touched that you try to make your WW entries extra special. Of course, I noticed it, but still touched all the same. :)

Soli Deo Gloria said...

Hello WC! How are you? I hope you got everything sorted out by now...

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