- 12m +
- Contains: Eggs, Dairy, Gluten
This recipe is fab for lunchbox’s and is loved by both kids and adults so it’ll feed the whole family. It’s not your standard bland quiche, it really packs a flavour punch. I often make two of these at a time, slice them and pop them in the freezer, they defrost quickly so also work well for an unplanned dinner.
I make my own shortcrust pastry in a food processor (recipe is included below) which is super quick, but there is nothing to stop you using shop brought pastry if you prefer. Also when blind baking the pastry, if you don’t have baking beans you can easily use rice instead.
(For the pastry)
- 125g plain flour (you can also use wholemeal)
- 55g butter
- 4 tablespoons water
(For the filling)
- 6 eggs
- 1/2 cup of milk
- 1 cup of grated mature cheddar
- 2 tablespoons tomato puree
- 3/4 cup broccoli florets
- 1 tomato or 4 cherry tomatoes.
To make the pastry: Place the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Alternatively add into a food processor and blitz to same texture.
Then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
Preheat oven to 180 degrees.
Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie dish, leave the edges over hanging at this point. Place a sheet of baking paper over dough and fill with baking beans or rice. Bake until edge is dry and light golden, about 150 minutes. Remove the baking paper and the weights. You can trim the edges now if you wish, I normally leave mine looking “rustic”.
Spread the tomato paste over the pastry base, getting right into the edges. In a medium bowl, whisk together eggs and milk. Add the broccoli florets, and most of the cheese (leave a little to sprinkle on top) add a 1/4 teaspoon pepper for seasoning. Whisk to combine, pour into crust, lay the tomatoes on top and sprinkle the remaining cheese. Bake until center of quiche is just set, about 40 to 45 minutes.