During the last month I’ve been dabbling with flavours for Quiche. This has stemmed from the tomato and parmesan recipe that I found sometime last year and still is a firm favourite. I’ve made a Pancetta & Mushroom Quiche using the same cream & egg quantities and I’m pleased to say it worked well.
I’ll talk you through what I did to make this cheesy brocoli & Stilton Quiche.
For the pastry:
280 grams of plain flour
140 grams of cold diced butter (I used unsalted)
about 8 tablespoons of cold water
Blitz the flour and the butter in a food processor until fine crumbs, then add the water VERY gradually until the mixture becomes a ball – please note you may not need to use all the water!!
Then add a little flour onto the surface and roll into desired Quiche tin shape.
As pictured below, I have a round one and a rectangular tin and go between the two just to keep it fresh!
Roll it thinly and slot into the tin. Press pastry into sides and lightly prick the base using a fork.
Next, rest it in the fridge or freezer for 20 mins. While it’s resting make up the Quiche “filling“.
After resting, blind bake the pastry case for 15-20mins at 180c, then take out the beans and parchment paper and bake for another 5-10mins until biscuit ‘golden’ brown.
For the Quiche “filling”:
7-8 broccoli florets – I used frozen and boiled them, let them cool and the cut them up into small pieces.
Chop/crumble up a whole Stilton, YES I did say a WHOLE Stilton. Use half for the filling and the other half for the top!
Beat 2-3 medium eggs with a fork and then add 300ml double cream, beat again.
Add some season (salt&pepper).
Lay the cooled broccoli florets on the base in a neat manner, then scatter the first half of Stilton around, on, over the florets and base.
Add the beaten egg and cream mixture.
Finish off with the remaining Stilton and pop back into the oven for 20-25mins at 180c.
A good dinner or lunch dish that packs a cheesy punch! I served it with some rocket, tomatoes and avocado for lunch – yummy!
Here’s a piccie of the original tomato & parmesan Quiche, using the rectangular tin …