Broccolini & Goat Cheese Quiche
Serves 6
This good old quiche is a savory dish consisting of pastry crust filled with eggs, milk, cream, vegetables, meat, seafood or cheese. The best thing about a quiche is whether it is served hot or cold, it still tastes wonderful. The etymology of the word quiche is uncertain but it may be related to the German Kuchen meaning “cake” or “tart”. It was used in French in 1805, and in Lorrain patois as early as 1605. The first English usage “quiche Lorraine” was recorded in the Indiana Evening Gazette in 1925.
To me, quiche is another dish that brings back memories of my mother. Quiche was always on her menu every Sunday for afternoon tea. Normally bacon and egg sometimes with added chopped sausage (leftover from breakfast) or it could just be cheese and onion. Whatever way my mother prepared and served her quiche, you could bet your life it would be delicious.
For this recipe, I make my own pie crust. Making your own pastry adds so much to the flavor of this quiche. If it makes your life easier, just buy a readymade one from the grocery store. Broccolini, eggs, heavy cream, goat cheese and fresh thyme combine to make this a sweet and savory, mouthwatering afternoon delight.
Ingredients:
1½ cups whole wheat flour
¾ cup cold butter, cut into cubes
1 large egg (free range, if possible) mixed with 2 tablespoons of cold water
1 onion, peeled and roughly chopped
1 tablespoon olive oil
2 cups cooked broccolini
4 large eggs (free range, if possible)
½ cup whole milk
½ cup heavy cream
1 tablespoon thyme leaves
Sea salt and freshly ground black pepper
½ cup goat cheese, roughly chopped
How to make:
Preheat oven to 380◦f and lightly grease one eight inch, loose-bottomed tart tin.
For the pastry, place the flour, butter and a pinch of salt in a large bowl. Using your fingertips, gently rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the egg mixture and stir with a knife. Bring together with your hands. Add water if it’s a little dry.
Roll the pastry into a ball, wrap in plastic and chill for 20 minutes in the fridge. Roll out the pastry on a floured surface to a circle about two inches bigger than the tin and quarter inch thick.
Carefully line the tin with the pastry. Trim and decorate the edges, and then pick the base with a fork. Line with baking paper and baking beans then bake for 15 minutes. Remove from the oven and remove the paper and beans. Return to the oven for five minutes. Take it and set to one side.
Reduce the oven to 360◦F.
For the filling, take a small frying pan and place over medium heat on the stove. Add the oil. When it’s hot, add the chopped onion and cook for four to five minutes, until soft. Remove the pan from the heat and allow the onions to cool slightly. Spread the onions in the pastry case and arrange the broccolini on top. Beat the eggs with the milk, cream and seasoning. Pour into the pastry case, and top with the goat cheese. Bake in the oven for 35 to 40 minutes or until just set and golden.