Broccoli Cheese Quiche
INGREDEINTS:
For Short Crust pastry:
- 1 ⅔ cup flour
- 125g butter cubed
- 1 egg yolk, (keep the egg white for later)
- 2 tablespoons cold water
For the Filling:
- 1 head broccoli, (cut into small pieces cook and drain well add to a food processor and blitz)
- 1 ½ cups cheese, grated
- 1 cup Mozzarella cheese, grated
- 1 ½ cups bacon pieces
- 1 onion diced (Cook off the onion and bacon in a fry pan allow to cool then mix together in a large bowl with the rest of the ingredients)
- 400ml thickened cream
- 100ml milk
- 2 teaspoons chicken stock powder
- Salt pepper to taste
- 5 eggs
INSTRUCTIONS:
- For the Short Crust: Add the flour and butter to a food processor blitz until it resembles breadcrumbs now add the egg yolk and water blitz until its starts to form a ball
- I then rolled out the dough to shape my quiche dish wrap in glad wrap and place in the fridge. Meanwhile make the filling.
- For the Filling: Whisk all these ingredients together in a jug or bowl
- Grease a quiche dish with oil or butter
- Roll out your pastry to fit the dish, I then poke the bottom with a fork. You can blind bake but I didn’t have any baking paper
- Bake over at 170 for 15 minutes.
- Using the leftover egg white brush the pasty then return to the oven for 10 minutes or until the pastry comes away from the edge of the dish
- Allow the pastry to cool for 20 minutes now add some of the broccoli bacon cheese mix fill the pastry halfway then pour over some of the egg mix to fill the pastry
- Bake on 170 for 25 minutes or until golden brown
- With the leftover filling there was soo much! Decided too make a crust less quiche
- I mixed it all together added 1 egg and 2/3 cup plain flour
- Its now baking in the oven: 180 for 30 minutes or until golden