Rustic Cheese and Vegetable Quiche
Servings: 8
Ingredients
Shortcrust pastry
- 200 g Plain flour
- 100 g Cold Salted Butter
- 2 tsp Water
The Filling
- 250 ml Whole Milk
- 100 ml Double Cream
- 3 Eggs
- 100 g Mature Cheddar Cheese
- Chopped Broccoli
- Sliced Red Onion
- 1 Handful Chopped Fresh Chives
- Chive Flowers (optional)
- 1 Handful Sliced radish
- 1/2 Handful Chopped Kale Leaves
- Salt and Pepper to season
- Chopped Cooked Ham (optional)
Instructions
Pastry
- Pre-heat the oven to 180°c
- Place the flour & butter into a bowl, using your fingertips rub the butter into the flour until it looks like breadcrumbs( or whizz in a food processor)
- Add the water, mix with a wooden spoon
- Knead gently until you have a smooth ball
- Place on a floured surface, roll out the dough until it is around 3 cm larger than your chosen baking tin
- Place in a greased or lined tin, be sure to push it gently into the corners of the tin.
- Don't trim the edges ( this can be done later if you like, but I rarely bother..I like the nobbly bits!)
- Blind bake-Place some baking paper on top of the pastry, add baking beans to weigh it down ( if you don't have baking beans uncooked rice or pasta will do the job fine)
- Pop in the oven for 15 minutes, then remove baking paper and beans and put back in the oven for a further 5 minutes.
- Set aside to cool.
Filling
- Turn The Oven Up to 200℃
- Bring a pan of water to boil, simmer broccoli for 1 minute.
- In a bowl whisk the eggs, cream & milk,
- Pour the egg mix into the pastry case
- Now add all the vegetables, chopped chives & ham, sprinkle on the cheese, then season with salt and pepper.
- Pop in the oven for 35-40 minutes.