From Thursday, 25 Mar 2021

Cheddar and Broccoli Quiche

Hosted by Rob Baker

Lunch
Vegetarian
1 hour
Suitable for beginners
  • Ingredients

    For the Pastry

    • 400g plain flour
    • 200g cold butter (cubed)
    • Pinch of salt
    • 95ml cold water

    For the Filling

    • 2tbsp olive oil
    • 2 cloves of garlic
    • 1 medium onion
    • 300g broccoli florets
    • 180g strong mature cheddar (grated)
    • 4 large eggs
    • 175ml whole milk

     

    1. Begin by making the pastry. Add the flour, butter and salt into a food processor and pulse until the mixture resembles fine breadcrumbs.
    2. Transfer to a bowl and add around ¾ of the water. Using your hand, loosely combine the dry ingredients with the water, ensuring that you scoop up all of the dry ingredients. Add the remaining water and continue to mix until the mixture forms into a large ball.
    3. Transfer the pastry mix onto a sheet of cling film and press flat, before wrapping it loosely in the cling film. Place the pastry in the fridge until you are ready to use it (for at least an hour).
    4. When you are ready to begin preparing your quiche, preheat the oven to 200°C/180°C Fan/ gas mark 6, before removing the pastry from the fridge. Lightly dust your work surface with flour and roll out the pastry until slightly larger than your tart tin.
    5. Using the rolling pin to lift the pastry, gently place it over the tin and gently press down into place. A spare piece of pastry can help to avoid poking a finger through the pastry. Prick the base with a fork and then place back into the fridge for around 10 minutes.
    6. Line the top of the pastry with some greaseproof paper and fill with baking beads or pie weights (dried rice or pulses can be used if you do not have any baking beads). Place in the oven for around 10-15 minutes.
    7. While the pastry is blind baking, begin preparing your filling. Place a saucepan over a medium heat and add the olive oil. Add the diced onions and cook until just starting to turn translucent. Add the crushed garlic and allow to cook for a further minute before adding the broccoli. Season to taste. Continue to cook for around six minutes, until removing from the heat and allowing to rest.
    8. In a separate jug or bowl, whisk together the eggs and milk with a generous pinch of black pepper.
    9. Remove the baking beads from the pie dish and use a sharp knife to trim the excess pastry from around the sides.
    10. Spoon the broccoli mixture all over the pastry base, before sprinkling over the grated cheese. Finally pour over the egg mixture before baking in the oven for around 25 minutes or until starting to turn gold brown.

    I find that quiche tends to be one of those things that people either love or they hate, but I would be very surprised to find anyone who could turn their nose up at this tasty version that is perfect served hot from the oven alongside a fresh, crispy salad. If you have never made a proper shortcrust pastry before, it can seem a little bit tricky and, of course, you are welcome to use ‘shop-bought’ instead, but why not try using your food processor to make easy work of it?

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