I love a good quiche and there is just no comparison between a home made quiche and one from the supermarket. Don’t you think? But it takes time to make quiche. I won’t lie. You need to put in a bit of elbow grease if you want to make a good old quiche from scratch. Sure you can cheat on the pastry but again there is no comparison with eating a quiche from scratch. Plus it’s a great feeling knowing you’ve made that pastry and blind baked it and so on.
Mind you I’ve had moments where I’ve put so much love into that pastry and quiche and didn’t even get a second slice because it was gobbled up so quickly. It won’t be long before I need to make 2 quiches just to feed the family. I picked up these pie dishes from Williams-Sonoma as a little mother’s day treat for myself. They are made in france and just gorgeous and so much easier to clean than my other tart tins. And I bought two so that I’m prepared. And also because I couldn’t decide on colours.
Quiches in this house generally happen on weekends when I have a bit more time up my sleeve. And a windy rainy Sunday has quiche making day written all over it.
OK, let the quiche making begin……………..
the keeping it real photo
Now this was the 2nd time I’ve made this quiche and although my pastry wasn’t as perfect as last time, I just love this recipe. The yoghurt adds a yummy tang to it but if you’re not a yoghurt fan just replace with cream for a total of 300mls of pouring cream. I think you’ll love this one. We do…..well unless you are a tillie or a finn and pick out the broccoli……because it’s green.
But I got 2 slices of this quiche so I’m happy…………..oh and with plenty of black pepper, always got to have the pepper on there. If you love vegetarian quiche then another favourite of mine is Quiche Maraichere here.
- 1½ cups plain flour
- 150g cold unsalted butter, chopped
- few Tbsps ice cold water
- 1Tbsp butter
- ½ brown or red onion
- 1 small head of broccoli or bunch broccollini
- 150mls natural yoghurt
- 150mls pouring cream
- 1 egg
- 1 Tbsp French mustard
- about 10 cherry tomatoes, halved
- a few Tbsp grated cheese
- salt and pepper
- Let's start with the pastry. You can use bought shortcrust pastry or make your own.
- Just place the butter and flour in thermomix and combine for 10 seconds speed 5 or 6 until the butter is broken up and it looks like breadcrumbs.
- With the machine running add some water and work the pastry for 20 seconds on closed lid setting and interval speed (looks like the wheat button) to form dough. Pour a bit more water in if the mixture isn't coming together but go easy.
- You can do those steps in a food processor too or go old school using your fingertips to rub the butter into the flour and then adding the water in.
- Tip out onto some gladwrap and form together into a ball then flatten into a round disc. Pop in the fridge for about 30 minutes.
- Unwrap your pastry and place it in between 2 pieces of baking paper, give it a bit of a bash with a rolling pin and roll out so that it's large enough to fit into your pie dish. Grease your pie dish lightly and lay the pastry in. I've used a 27cm pie dish here.
- Pinch edges of pastry using your fingers and prick a few times with a fork all over. At this point I like to put my pie dish in the freezer for about 15 minutes to prevent my pastry from shrinking when I bake it.
- Place one of the sheets of baking paper in the pie dish over the pastry, cover with baking beans or some rice/dry lentils etc and bake for about 15 minutes in a 180 degrees oven.
- Remove the paper and rice/lentils/beans and pop your pastry back in the oven for another 10 or 15 minutes. Don't worry if the pastry rises a little, it will all turn out fine.
- Meanwhile sauté your onion either on the stove top or in your thermomix. Just place onion in the thermomix bowl with the Tbsp butter, chop for 10 seconds on speed 4. Scrape down sides of the bowl and sauté 2 minutes, at 100 degrees and speed 1. Set aside.
- Wash and cut broccoli into small florets, steam for a minute or two in the microwave then run under cold water and set aside.
- Pop yoghurt, cream, mustard, egg in thermomix and combine for 5 seconds on speed 5. Season with some salt and pepper then set aside. You can just whisk these ingredients together if you don't have a thermomix.
- Spread onions over the base of the pastry. Then broccoli pieces and put the cherry tomatoes in the spaces between the broccoli.
- Top with cheese then pour over the cream mixture, season well and pop in oven for about 45 minutes until the top is lightly golden and the filling is set.
- Slice and enjoy. I love this hot or cold and how good is quiche with some salad and bread (garlic bread in winter here is always a winner). Enjoy.....