Quiche with broccoli and garlic
6 servings
90 minutes
In this version of quiche, instead of the canonical bacon cracklings, "bouquets" of broccoli are added to the filling. This makes it easier on the stomach and more cheerful in appearance. But the crispy form of puff pastry and delicate egg-cream filling allow you to unmistakably recognize one of the main French pies in the modernized recipe.
1
Chop the cold butter with a knife, add flour and a quarter teaspoon of salt, and mix everything with your fingertips until you get a coarse buttery crumb.
- Butter: 110 g
- Wheat flour: 300 g
- Salt: to taste
2
Evenly distribute three tablespoons of ice water into the dough, gently mix with a fork. Take a handful of the resulting mixture: if it crumbles, add more water. Mix not too thoroughly, otherwise the dough will be tough.
3
Roll out the prepared dough and divide it into four parts. Knead each part by hand, then combine all parts and form a ball. Roll the dough into a thick circle with a diameter of 12-13 cm, wrap it in plastic wrap, and refrigerate for an hour.
4
Roll out the chilled dough on a floured surface to a thickness of about 3 mm. Carefully transfer it to a baking dish and trim the excess around the edges. Now prick the dough with a fork and place it in the refrigerator for another half hour.
5
Preheat the oven to 190 degrees. Cover the dough-filled form with foil, add baking beans on top, and place it in the oven for fifteen to twenty minutes until the dough turns pale golden. Carefully remove the foil along with the beans and bake for another fifteen to twenty minutes — the crust should become evenly golden.
6
Wash the broccoli, divide it into florets, dip in boiling salted water for four minutes, then rinse with cold water and drain in a colander.
- Broccoli cabbage: 300 g
7
Crush the garlic in a mortar, add salt. Whisk the garlic paste with eggs, milk, and cream. Add nutmeg, cayenne pepper, and a bit more salt, mix until smooth, and pour the mixture over the prepared crust.
- Garlic: 4 cloves
- Milk: 185 ml
- Cream 35%: 185 ml
- Ground nutmeg: 0.3 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Salt: to taste
- Chicken egg: 2 pieces
8
Place broccoli on the pie, sprinkle with grated cheese. Bake for 45-50 minutes, then let the quiche cool for 20 minutes.
- Broccoli cabbage: 300 g
- Parmesan cheese: 60 g
- Cheddar cheese: 140 g