Big Fat Quiche


Quiches from the supermarket are usually pretty disappointing – thin, floppy, soggy things with crimped edges in nasty foil trays (shouldn’t they be called tarts anyway?!).  It’s so much better when a quiche is thick and satisfying with lots of flavour – a proper meal!  I like to make mine in a large deep lasagne dish so it can be served in big wedges and the leftovers are really good the next day (I have been known to have it for breakfast)!

Big Fat Broccoli and Cheddar Quiche

For the pastry…

8 oz plain flour
4 oz wholemeal flour
1 tsp baking powder
6 oz butter

Sift the flour and baking powder into a bowl.

Add the butter by chopping in with a knife first then rubbing with your fingers until it resembles fine breadcrumbs.

Add water to combine and make a soft dough.

Knead just enough to bring it together (you don’t want to handle it too much).

Leave to rest in the fridge for half an hour.

*Note: you can always add more water but you can’t take it away.  If you overdo it the pastry can’t be saved so add the water a little at a time.

For the filling…

2 regular onions cut into fine slices
1 large head of broccoli
350g mature cheddar
10 eggs
1 pint of milk
whole nutmeg

Pre-heat oven to 140°C.

Heat some oil in a large saucepan/casserole pot then add the onions.  Sweat (low heat, lid on) for ten minutes.

Cut the broccoli into small florets.  The stalk is really tasty too so don’t waste it, you can remove the thick skin by taking a tag with a knife and peeling back – this will help it cook quicker.  Add the broccoli pieces to the pan and and sweat with the onions for 20 mins or until the broccoli is soft, adding more oil to stop it sticking if you need to.

Meanwhile roll out the pastry and line your dish then blind bake for 15 mins or until the base is lightly cooked.

Remove the dish from the oven and turn up the heat to 190°C.

Grate 200g of the cheese onto the base of the pastry.

Break the eggs into a large bowl and whisk.  Add the milk and season with some grated nutmeg and fresh ground pepper (mature cheddar is pretty salty so I don’t usually add salt to this).  Mix well.

When the broccoli is soft, add the vegetables to the grated cheese, then pour in the egg mixture.

Grate the remaining cheese on top then bake in the oven for 40 mins.

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