Broccollini Quiche
This deliciously moreish Broccollini Quiche is sure to be a firm family favourite. At home you can switch up the filling and add your favourite ingredients.
Ingredients
Shortcrust Pastry
- 200g plain flour
- 100g butter
- Pinch of salt
- 1 egg
- Water if needed
Custard
- 300ml double cream
- 8 eggs
- salt and pepper
Filling
- 2 onions, peeled and sliced
- 200g brocollini, roasted for 5 minutes
- 300g grated comte
- Few sprigs of thyme
Method
- Preheat oven to 180°c
- Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 24cm tart tin and roll the pastry out on to a lightly floured surface and use to line the tin. Blind bake for 15 to 20 minutes. Remove the lining and brush the pastry with a little egg.
- Sweat the onions and thyme in a pan with a knob of butter until deeply coloured, cool then spread over the bottom of the tart case top with brocollini.
- To make the filling, whisk together the eggs and cream then season.
- Pour the custard into the tart tin, sprinkle the cheese over the top then put in the oven for 30 to 40 minutes, it should have a slight wobble in the middle.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm.
Ingredients
Shortcrust Pastry
- 200g plain flour
- 100g butter
- Pinch of salt
- 1 egg
- Water if needed
Custard
- 300ml double cream
- 8 eggs
- salt and pepper
Filling
- 2 onions, peeled and sliced
- 200g brocollini, roasted for 5 minutes
- 300g grated comte
- Few sprigs of thyme
Method
- Preheat oven to 180°c
- Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 24cm tart tin and roll the pastry out on to a lightly floured surface and use to line the tin. Blind bake for 15 to 20 minutes. Remove the lining and brush the pastry with a little egg.
- Sweat the onions and thyme in a pan with a knob of butter until deeply coloured, cool then spread over the bottom of the tart case top with brocollini.
- To make the filling, whisk together the eggs and cream then season.
- Pour the custard into the tart tin, sprinkle the cheese over the top then put in the oven for 30 to 40 minutes, it should have a slight wobble in the middle.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm.
