Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
By Kathy Brennan and Caroline Campion, authors of KEEPERS (which just won the IACP award for 2014!)

The chicest mom Kathy knew growing up (think Jackie O with a platinum bob) made a version of this dish. That was in the ‘70s, when quiche was all the rage, but in our minds, it defies trend. She was a busy woman, so she skipped the crust and often baked the filling in individual ramekins in advance.

Aside from blanching the broccoli, the quiche can be assembled in minutes. If you prefer to use frozen broccoli, there’s no need to blanch it; just thaw and pat dry.

Recipe: Crustless Broccoli and Cheddar Quiche
Makes one 10-inch quiche

You'll need:
Unsalted butter for greasing the pie dish
Salt
3 cups small broccoli florets (from about 1 large head of broccoli)
1 cup shredded cheddar cheese (about 4 ounces)
1 cup whole milk
2/3 cup heavy cream
6 large eggs
Pinch of nutmeg, preferably freshly grated
Pepper

What to do:
Preheat the oven to 350F, with a rack in the middle position. Butter a 10-inch glass pie dish, then set aside.

Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until just crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, then thoroughly pat dry and scatter over the bottom of the pie dish. Scatter the cheese evenly over top.

In a 1-quart measuring cup (see tip below) or medium bowl, whisk together the milk, cream, eggs, nutmeg, 1 teaspoon salt and pepper to taste until smooth, then pour over the cheese. Bake until the custard is just set in the center, 35 to 40 minutes. (Don’t worry if the center is a little trembly; it will cook a little more as it rests.) Let cool slightly before serving.

TIP: For convenience, we use a four-cup measuring cup to measure all of the ingredients for the quiche, ending with the custard, which we whisk right in the cup. First, measure the broccoli, then the cheese. Next, measure the 1 cup milk, add enough cream to reach 1 2/3 cups, then add the eggs, nutmeg, salt and pepper. Whisk together, then pour the custard into the dish.

Slow Cooker Clam Chowder

Slow Cooker Clam Chowder

Ingredients:
12-16 ounces bacon, diced
2 onions, diced
3 celery stalks, diced
3 garlic cloves, minced
3 cans minced or chopped clams, do not drain
8 ounce bottle clam juice
4 cups water
2 cups heavy cream
6 large potatoes, cut into 1/2-inch cubes
4 sprigs fresh thyme
salt and fresh ground black pepper
fresh parsley, for garnish
bread bowls (preferably sourdough!) for serving (optional)

Instructions:
Have a slow cooker ready to go. Heat a large skillet over medium-high heat. Add the diced bacon. Cook, stirring often, until bacon is crisp and the fat has been rendered. Remove the bacon from the skillet with a slotted spoon and place in a bowl. Set aside to cool. Then refrigerate until ready to serve the chowder.

Carefully spoon out all but 1-2 Tablespoons of the bacon fat. (Place the bacon fat in a glass jar or bowl, let cool, then refrigerate for another use.) Add the onions and celery to the skillet. Cook for 5-10 minutes, scraping up any cooked on bits from the bacon. Add the garlic and cook for 30-60 seconds more.

Transfer the mixture to the slow cooker, making sure to scrape the skillet clean with a spatula or wooden spoon.
To the slow cooker, add the clam juice, undrained canned clams, water, cream, potatoes, and thyme. Stir well. Place lid on slow cooker and set to HIGH for 4 hours or LOW for 6-8 hours.

Check to see that the potatoes are tender. Taste and season well with salt and pepper. Warm up the reserved bacon. Ladle into bowls or bread bowls and garnish with the reserved diced bacon and fresh parsley.

Yield: 8-10 servings

TIPS:
- For a thicker clam chowder, add 2-4 Tablespoons corn or arrowroot starch mixed with some of the water or cream at the beginning of cooking time. Flour can also be used, but it loses its thickening power after long cooking times.
- For a heartier chowder, add other diced veggies like carrots, leeks, or extra potatoes.
- For a hint of spice, add a few shakes of Tabasco or a pinch of cayenne.
- Fresh clams can be used in place of canned. Use about 5-6 pounds clams, scrub them clean, steam with a little water. Discard any that don’t open. Reserve any juices to add to the chowder. Pour them through a fine mesh sieve or cheesecloth to remove any sand or sediment. Remove the clams from their shells and roughly chop. Proceed with recipe as directed.
-This recipe can be done on the stovetop in a stockpot. It will take about 30-45 minutes, or until the potatoes are tender. Be sure to stir often so it doesn’t burn on the bottom.