Broccoli quiche
Hearty and healthy, this broccoli quiche is packed full of wholesome goodness and has plenty of flavour to boot.
Serves: 6
Ingredients:
- 20g butter
- 2 leeks, white part only, washed and thinly sliced
- 300ml cream
- 3 eggs
- 2 egg yolks
- 1/2 cup grated cheddar
- 250g broccoli, cut into florets
- 1 ¼ cups plain flour
- ¼ cup polenta
- 125g chilled butter, chopped
- 1 egg
- 2 teaspoons cold water
Method:
1. To make the pastry, process flour, polenta and butter in a food processor until the mixture resembles breadcrumbs. Add egg and water and process until dough forms. Shape into a circle and wrap in plastic wrap. Place in the refrigerator for 20 minutes.
2. Meanwhile, in a frying pan on medium heat, melt butter. Cook leek for five to eight minutes, stirring, until softened but not brown. Set aside to cool.
3. Grease a loose-based tart tin. Roll pastry on a lightly floured surface until three-mm thick. Ease into prepared tin. Trim edges and prick the base with a fork. Chill for 10 minutes.
4. Preheat oven to 200°C. Line pastry with baking paper and fill with rice (or pastry weights). Blind bake for 15 minutes. Remove paper and rice (or weights) and bake for another five minutes, until pastry is dry.
5. To make filling, whisk together cream, eggs and egg yolks. Season. Spread leek over pastry shell. Scatter over half of the cheddar and then the broccoli. Carefully pour over the egg mixture and top with remaining cheddar. Bake for 10 minutes. Reduce oven to 180°C (or 160°C fan) and bake for another 30 minutes or until set. Serve warm.
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