Rye Free Gluten Free Broccoli Cheddar Quiche

Total time1 hr 35 min

Prep time25 min

Cook time55 min

Rye Free Gluten Free Broccoli Cheddar Quiche

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Ingredients

6 servings

For the crust

1 ½ cups gluten free flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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½ tsp salt
½ cup unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 cups broccoli florets, cut into small bite-sized pieces
1 tbsp olive oil
¼ tsp salt
4 large eggs
1 cup heavy cream
½ cup whole milk
¼ tsp black pepper
¼ tsp ground nutmeg
1 ½ cups shredded cheddar cheese, divided
2 scallions (green tops only), thinly sliced

Instructions

1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the gluten free flour and 1/2 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.

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