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Tuesday 16 June 2020

Broccoli Quiche

I have not been as active like before in updating my blog post here for the past few years.   But if you see any new post is updated, the dishes or bakes are the one that I love to eat and I have been cooking it numerous times; its a keeper recipe for me! 😘.

You may like to try those recipes I recently updated and see if your taste buds are same like mine 🤣🤣.


Shortcrust pastry
Adapted from Recipetineats with slight changes

185gm all purpose flour or /plain flour
100gm cold butter, cut into 1cm cubes
½ tsp salt
¼ tsp dried thyme (chopped fine)
2½-3 tbsp cold water

Using your food processor equipment, place in the all purpose flour, thyme, butter and salt .

Pulse and blitz until it resembles fine bread crumbs.
With the motor still running on lowest speed, add in 2½ tbsp icy cold water through the tube feeder.

Continue to blitz for 20secs till it turn into a ball dough. (Do not blitz for more than 30secs).  Remove out and if there are still some crumble bits gather it together and form into a disc snd wrap in plastic wrap. Refrigerate for at least 1 - 3 hours.

Start preheating your oven to 180°C.

Sprinkle some flour on your table top and roll out the pastry to fit to your 9" tart/pie mould or into 4 pcs 4" diameter tart mould (as I'm using here).

Refrigerate the pastry cases for 15 to 30 mins.

Line pastry cases with baking parchment paper and fill in with ceramic baking beans to stop the pastry from rising up during cooking.

Bake the tart shells for 15 minutes .
Remove the paper and baking beans and continue to bake another 5 - 8 minutes.

Filling Ingredients 
25 gm butter
1 large onion, thinly slices
Few slices smoked bacon or ham, chopped small
1 cup (or abt 200gm) chopped broccoli florets
2 large eggs *
1 cup full cream milk /whole milk *
60gm grated cheddar cheese

Fry the chopped bacon till fragrant and dish out.
Melt the butter in a frying pan over medium heat. Add in the onion, stir fry till light brown add in the broccoli florets. Fry till about 2 - 3 mins.  Season with salt and pepper. Dish out.

Whisk eggs and full cream milk till well combined. (Add pinch of salt if necessary).

Arrange the broccoli in the blind baked pie crust, top with bacon bits, sprinkle in the grated cheese all over and pour in the egg milk mixture.

Bake the quiche for about 30 minutes (20 mins for small tart mould) until golden top brown.  Remove from oven and let the quiche cool in the baking pan for 5 - 10 minutes.

Serve warm !

* The ratio between eggs and milk is dependable on individual.
Some would prefer 3 eggs to ¼ cup milk
Or 1 egg to ¼ cup milk. (I prefer my quiche not too  to be eggy and rubbery in taste).

* Broccoli - you may either stir fry it or lightly steamed it.
The fillings in the quiches are quite versatile; you can add in anything that you like to eat.

With the added of dried thyme in the pastry, it does bring out fragrant flavour after it was well baked !