The Irregardless Cooks: Intro + Broccoli Quiche Recipe

In the 80s, Arthur Gordon, Original Chef & Owner of Irregardless Cafe, published a cookbook called The Irregardless Cooks with illustrations by well-known botanical artist, Linda L. Funk.

In honor of completing our 44th year as Irregardless Cafe, we will begin sharing some of Arthur’s recipes so that they can be enjoyed by Irregardless admirers everywhere, as Arthur had intended when he published the book.

Join us at the Cafe to try many of these classics, such as Spanakopita, Paella, Bernoulli’s Wings, and our seasonal quiches and soups, plus many more.

Our seasonal quiches have been a best-seller for years at Irregardless Cafe. Our ingredients change based on the seasons and what is growing at our urban garden, The Well Fed Community Garden. Try them at weekend brunch Saturday and Sunday from 10am – 2:30pm. Below is one quiche recipe, exactly written as Arthur published in his book, The Irregardless Cooks.

Pastry Shell:

Makes two 8 or 10 inch shells

2 sticks butter

2 and one-third cups flour (you may use 2 and one-third white flour, 1 whole wheat)

3 tablespoons oil

8 tablespoons ice water

Cut butter into flour until the mixture resembles coarse cornmeal. Add oil and water by sprinkling over the mix, then stir until the entire mass forms in the center of the bowl. Cut in two equal pieces and refrigerate thirty minutes before rolling.

Broccoli Quiche:

Makes one 10 inch pie

2 cups one inch broccoli florets

one-half cup broccoli stems, thinly sliced

one-half cup onions, minced

1 cup Cheddar cheese, grated

4 eggs, beaten

2 cups milk

1 tablespoon butter

1 clove garlic, crushed

one-eighth teaspoon pepper

dash nutmeg

salt to taste

2 teaspoons sesame seeds

1 ten inch pie shell

Blanch broccoli florets for several minutes. Plunge into ice water to stop the cooking, then drain in a colander. Sauté the onions, broccoli stems, and garlic in butter. Set aside.

Mix the eggs, milk, and nutmeg.

Cover the bottom of the pie shell with the blanched florets, then the sautéed mixture, then the Cheddar cheese. Sprinkle with salt and pepper. Pour on the milk and egg mixture, sprinkle the tops with sesame seeds and bake at 350 degrees for fifty minutes.