We've been on a little quiche kick lately. Last week a cheddar, spinach & ficken (that's fake chicken to all ya'll meat lovers) quiche took it's turn in the kitchen. Today I whipped up this little broccoli & 'bacon' darling.
For the base:
100g butter (at room temperature)*
1 egg yolk (save the white for the filling)
In a small bowl, use your fingers to mix all ingredients until they form a small ball. Wrap the ball in cling film & rest it in your fridge for approx 30. This will make it easy to roll out.
Once the dough has set, roll it out on a floured surface until it forms a thin circle. Carefully place the rolled dough into a buttered pie dish. This dough is extremely delicate, so be patient.
Blind bake the base for approximately 10min at 180C. Set aside to cool.
*A little tip I saw from Mary Berry, queen of cake: For the perfect room temperature butter, fill a cup with lukewarm water (the sort of water you would bathe a baby in) & place cubes of butter in the water for a couple minutes. Drain. The butter should be slightly squidgey between your fingers. taadaa!
For the filling:
5 eggs (+ 1 egg white saved from base)
125ml double cream
dash of pepper
1cup cheddar (grated)
1/2cup broccoli (chopped & blanched)
half a small onion (diced)
3 strips 'bacon' (sliced) - Quorn makes a nice, juicy fake bacon
In a small bowl, whisk the eggs, cream, salt & pepper and set aside. In a separate bowl, mix together the cheddar, broccoli, onion & bacon. Combine the two mixtures.
Once your blind baked base has cooled, pour the filling evenly into the centre of the base.
Pop into the oven at 180C for 40min.
Feel free to play with the fillings & show me your results!