Steamed Egg (Shawan Mushi)
Broccoli and Goat Cheese Quiche
1 pie crust
2 cups broccoli, cut into 1/2-inch florets
3/4 cup cream
1/2 cup milk
2 large eggs
Freshly grated nutmeg
2 ounces soft goat cheese
Salt and pepper
Preheat oven to 400 degrees. Roll out dough on lightly floured work surface and press into 9-inch tart pan. Trim edges of crust. Line crust with parchment paper and weigh down with pie weights or dried beans. Bake 20 minutes. Remove parchment and pie weights and set crust aside.
Blanch broccoli in 2 quarts of boiling, salted water until tender, about 4 minutes. Plunge into an ice bath and, once cool, drain and pat dry with paper towels.
In a medium bowl, whisk together cream, milk, eggs, nutmeg, and a pinch of salt and pepper.
Line crust with broccoli and goat cheese. Pour custard over all, filling crust almost to top. Place on a rimmed baking sheet, and bake until a knife inserted into the custard comes out clean, about 30 to 35 minutes. Let cool on a wire rack.
Slice quiche into wedges and serve warm, room temperature or cold.
Nutritional information per serving
Calories: 271; total fat: 18g; cholesterol: 133mg; sodium (not including additional seasoning): 88mg; carbohydrate: 20g; total dietary fiber: 2g; protein: 9g
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