Broccoli Quiche

When I was kid, once a week my mum would pick up a few quiche from Tesco. We would eat them with chips and beans. I know thats probably not normal for most, but it was very normal for us. And now I make them at home for my boys too. They love the fact that they can enjoy the foods I did with my family. Quiche is filling and tastes so good!!! You won’t be able to stop at just one slice. You can change up the fillings depending on what you have at home. I find that quiche is a great way to get rid of leftover veggies and meat. 

Preparation Time 1 hour 

Cook Time 45 minutes 

Serves 8 

Ingredients 

Shortcrust Pastry 

1 1/4 cup flour 

1/2 teaspoon salt 

1/2 cup butter- cold- in cubes 

3-4 tablespoons ice water 

Filling 

2 tablespoons oil 

1/3 cup onion- chopped 

500 grams sliced mushrooms 

Salt and pepper 

1/2 cup milk 

1/2 cup heavy cream 

3 eggs 

2 cups cheddar cheese- grated

1/2 cup feta cheese - cubed

Instructions 

1. Combine the flour and salt in the food processor. Pulse 2-3 times. Add the butter and pulse until crumb like texture. Add 2-3 tablespoons of ice water to bring the dough together. 

2. Form the dough into a disk, cover in cling film and chill in the fridge for 30 minutes to 1 hour. 

3. Remove the crust from the fridge and roll it out between 2 sheets of parchment paper, until the thickness of a 1 pound coin and the size of a 12 inch circle. 

4. Press the crust into a 9 inch tart pan. Trim off the overhang. Crimp the overhang to the edge of the dish. Prick the base with a fork and freeze it for 15 minutes. 

5. Once you are ready to bake, lay a sheet of crinkled parchment paper in the middle of the pastry. Fill the lined pastry with baking beans or pie weights. 

6. Preheat the oven to 180c. Blind bake the pastry for 15 minutes, remove the pie weights and the top parchment paper, then bake again for a further 15 minutes. Remove the crust from the oven and set it aside. 

7. For the filling: heat the oil in a pan. Add the onions and cook them on a low heat for 1-2 minutes. Add the mushrooms, salt and pepper. Cook it down for around 10 minutes until well browned and the liquid evaporates. Set the mushrooms aside to cool. 

8. Whisk the eggs, milk, cream, salt and pepper together until smooth. 

9. Assemble the quiche: layer half of the cheese over the bottom of the crust. Spread over the mushroom mixture. Then top with the egg mixture and then crumble over the feta cheese.

10. Sprinkle the remaining cheddar cheese over the top. 

11. Bake the quiche at 180c for 30-35 minutes until the centre is just set, just slightly wiggly. 

12. Remove the quiche from the oven and allow it to cool for 20 minutes before serving