Quelle Quiche! Broccoli and Cheddar Quiche

Quiche, is very much part of French cuisine, with Quiche Lorraine (bacon and grated cheese) being the traditional quiche. But that French tarte made it across Europe and though the base is always the same. Shortcrust pastry with a baked egg custard, the fillings vary according to the seasons and the countries.


Quiches, French recipes,

Did you know that in France if, someone is referred to as, "A quiche" as in, for example, "Quelle quiche!"  that would be describing somebody clumsy or stupid or both!


picnic food, broccoli, quiche, vegetable quiche

But back to the world of  recipes with some ideas for quiches filling:
  • Red onion topped up with goat's cheese quiche
  • Asparagus topped up with Cherry tomato quiche
  • Spinach and Chargrilled Vegetable quiche
  • Mushroom and Watercress quiche
  • Wensleydale and Tomato quiche
  • Bacon, Leek and Roquefort quiche
Some time ago, I published a recipe for Ploughman with Maple Caramelised Onion Mini Quiches, a delight.

If you are concerned about the calories, quiches without a pastry or paper-wrapped quiches are always a good option. These mini quiches can be made in advance, they freeze well, as it's often the pastry which is a problem.

They are also becoming very trendy and have appeared in a few magazine, this spring.

Here is the link 

If your current priority, is to be in season, then making quiches with seasonal vegetables is the way to go. I choose broccoli to which cheddar was added.

Seasoning: a touch of nutmeg is always lovely in quiches.

Broccoli and Cheddar Quiche

Ingredients 

For the crust

  • shortcrust pastry: shop bought or home made
  • 75 g butter or margarine
  • 170 g plain flour
  • 3 tablespoons warm water
  • 1tsp baking powder

For the filling 

  • 1 tablespoon olive oil
  • 350 g broccoli florets
  • sea salt and freshly ground black pepper
  • 125 g cheddar cheese
  • 4 free-range eggs
  • ½ pint (250g) creme fraiche (replace some of this with milk if you wish but don't go wild as you need the fat otherwise it will separate) 
  • pinch of salt, pinch of nutmeg
Method
If you are  making your own pastry , which I would recommend since it's so easy, start by putting all the dry ingredients in a bowl and add the warm water. Flour your hand and mix the lot until it forms a ball, cover with a cling film and leave in the fridge while you do the rest.

  • Preheat oven at 200°C/400°F/gas mark 6.
  • Saute the broccoli florets in hot oil for 10 minutes, if the florets are too large, chop them in half
  • Grate the cheese 
  • In a bowl mix the eggs add and mix in the cream, cheddar, salt and nutmeg
  • Roll out the pastry thinly and line a 25 cm or 10-inch tart or quiche pan, \You might need to oil the base if it's not a snazzy or new one. 
  • Prick base of pastry with fork. Place the broccoli florets at the bottom, add the custard mixture 
  • Bake for 25 to 30 minutes
Quiches are simple, broccoli in season so this recipe is linked to
simple and in season and since this recipe is Meat Free, I hope it will inspire Tinned Tomatoes' readers and to spread the word Cook Blog Share
CookBlogShare

2 comments:

Kirsty Hijacked By Twins said...

Oh I love a good quiche and you quiche looks and sounds delicious! Thank you for sharing with #CookBlogShare x

Katie Bryson said...

Quiches really are one of life's pleasures... especially a home made one fresh out of the oven served up with heaps of salad. Reminds me of my mum's cooking. Thanks for hooking up with Simple and in Season this month!

si

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