Broccoli and Cheese Quiche
7,1 / 10
1 hr 30 min.
- 1 ⅔ cups flour
- ½ cup butter
- 1 pinch salt
- flour (for the work surface)
- butter (to grease the tin)
For the pastry, cut the butter into small pieces and combine with the flour, salt and approximately 100 ml water. Knead to a pliable dough. Wrap in clingfilm and leave to rest for about 30 minutes.
Meanwhile wash the broccoli and blanch in boiling, salted water for 1-2 minutes, until al dente. Refresh in cold water and drain.
Peel and finely chop the garlic. Put the soft cheese, grated cheese, creme fraiche, eggs, cream, thyme and garlic into a bowl and mix smoothly. Season well with salt, pepper and nutmeg.
Drain and roughly chop the tomatoes.
Roll out the pastry on a floured work surface. Butter a quiche dish and line with the pastry. Scatter the broccoli and tomatoes on the base and pour the soft cheese mixture over. Bake in a preheated oven (180°C with top and bottom heat) for 30-40 minutes, or until golden brown. Scatter with pine nuts in the last 5 minutes. Take out of the oven and serve in slices.