Broccoli and Bacon Quiches

For the dough, place flour on a clean, dry work surface and mix in the salt. Make a well in the center and add in the chopped cold butter, the egg and the egg yolk.

Begin kneading by adding flour to the well until a smooth dough is formed. Shape into a ball and wrap in cling wrap or foil and chill for 1 hour in the refrigerator. Preheat oven to 200°C (approximately 400°F). Divide the dough into 4 equal portions, place on a floured surface, and roll to about 4mm (approximately 1/4 inch) thick. Press the dough into the buttered ramekins or quiche molds. Press the dough with your fingers up the edge of the ramekins. Cut off and remove any protruding edges. Cover the bottom with parchment paper and pour in the legumes. Blind bake for about 10 minutes. Take out of oven, remove the paper and legumes.

For the filling, blanch the broccoli florets in boiling salted water for a few minutes, remove and plunge into ice water, drain well. Melt the butter in a pan and sauté the onions and ham, then let cool. Combine the egg, the egg yolk and the cream in a bowl. Stir in the cheese and season with salt, pepper and nutmeg. Divide the broccoli florets to the ramekins and sprinkle the onion mixture over ham. Evenly pour over the egg mixture.

Bake for 20-25 minutes.