Broccoli Leek Quiche with Garlic Crust

It feels pretty good to get a comment, “you know you are a good cook when you can put random things together and make a meal”, even if it’s “just” from your mom. Of course it’s easy to look good when you only show off the meals that worked out. I hadn’t yet found a good opportunity to show off why dill and Swiss sandwiches aren’t a good idea.

Or more recently, my attempt to make Andrew’s yummy yellow rice (cooked with turmeric and butter) which came out nearly more orange than the spice itself.

Turns out a tablespoon is more than overkill… I should have asked first.

So I did it again (the good way, not the dill-and-cheese way). I’ve been wanting to make a quiche so I can have some freezable food to leave at work as backup lunches. I don’t know where leeks came into my head from but I’m guessing from the same place that made me spontaneously say out loud, “I wonder if you can put garlic in pie crust.”

I was a little nervous trying to figure out how much garlic to use. While I normally believe you can never have too much garlic in practically anything, I didn’t want to ruin an entire quiche if pie crust turned out to be the exception to ‘practically’. I used four cloves, blended in the food processor with the flour and butter. Well I don’t like it when recipes list garlic by number of cloves, because if you buy your garlic in bulbs the cloves vary drastically in size from the outside in, so I used this many:

I became much more confident while rolling out the dough when I kept thinking, ‘where is that wonderful garlic smell coming from?’ and then realizing it was my crust. Garlic and butter is already the ultimate combination – how could I have expected this to go wrong? Then I hit up Google expecting to find out that my unique idea was not so unique after all, but there was nothing on a search for “garlic pie crust” that didn’t just happen to have garlic and pie in the same vicinity. Let it be known that garlic pie crust is MINE!

After learning about vodka pie crust (now vodka-garlic?) I was looking forward to that easy to work with, stretchy dough I remembered from before. The thing with pie crust is that you can’t get cocky with it, it knows. My dough still tore, but until I start trying to win beauty contests all I care about is getting the crust in the pan in something resembling one piece.

I learned from the mini-quiche experiment why you are supposed to pre-bake the crust, so that it’s solid enough to hold in the liquid you’re going to pour in next. 400 degrees for 10 minutes.

Now the tear is much more obvious.

For the filling, first I knew I wanted broccoli. With fresh broccoli and no measurement to go by, I was kind of proud of this idea I came up with – I just took out the second pie pan and filled it with chopped broccoli until it looked right.

I felt like it needed more but had to remember that there was going to be other stuff going into this too.

Then I chopped up the white and greenish-white part of two small leeks, and the other half onion from the previous day’s “omelet”.

The broccoli I steamed for 10-ish minutes. Luckily I wasn’t in a hurry for it yet, since the steamer is still a functional timer when it’s not plugged in. That ‘ding’ does not tell you that anything has cooked, only that time has passed without you noticing the lack of steam! The onions and leeks I sauteed in some olive oil.

I’m pretty sure there’s a rule against sauteeing in too small of a pan, even if it’s because your bigger pan is in the dishwasher. I’ve tended to find that the world does not explode, or the kitchen implode, when you break some rules as long as you can say you had a good reason. (And even laziness is a good reason if you’re willing to admit to it.)

For the eggy part I’m still going off my original recipe, which looks like:

  • 3 eggs
  • 1 cup of milk
  • 1 tablespoon flour
  • 2 tablespoons margarine

I wanted to leave out the margarine but I wasn’t sure how much, if any, affect it has on the taste so I cut it back to one tablespoon. I also nearly learned through experience that margarine has the same exploding tendency in the microwave as butter

  • A sprinkle of kosher salt (I’ve been converted away from table salt as much as possible for cooking.)
  • A sprinkle of black pepper
  • A sprinkle of white pepper

And oops… too much pepper. The white pepper “sprinkled’ harder than I expected out of its container. Well you can’t un-pepper a quiche but you can add more – another egg and 1/3 cup of milk – perfectly peppered.

Everything except the broccoli, which I layered on the pie crust, on top of a layer of shredded cheese, went into the quiche mix bowl, including the rest of the diced ham from the previously mentioned “omelet” and more shredded cheese. I didn’t measure the cheese since I never end up following the amount given in the recipe to begin with. Then I poured it all on top of the broccoli.

Obligatory naked quiche picture.

I baked at 350 for way longer than any recipe says – around an hour by the end. I have trouble getting my middle to solidify and I think it may be too much milk. Next time four eggs and forget the extra milk.


This was a huge success as far as great tasting quiche… and a total failure as far as having backup food for work. The whole thing was gone in two days, ultimately feeding three people.

  1. Michael says:

    But….Your garlic-size frame of reference photo has no frame of reference in it!

    You need to put Morgan in the picture or something, so we can say, X number of curious cat noses worth of garlic.

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