This quiche has become my new favourite! It’s vegetarian but so yummy carnivores don’t even notice the absence of meat. I first made it because I was in the mood for quiche but wanted a healthier option than my delicious puff pastry quiche Lorraine. So I skipped the puff pastry crust (but I would add it if I made it for a more special lunch or picnic because puff pastry quiches are so lovely and decadent) and made sure to pack it full with lovely nutritious vegetables, as well as cheese and cream (and milk) of course. Served with a nice salad it really is a delicious lunch or supper!
Broccoli, pepper and cheddar quiche, serves 6
300 ml plain flour
a pinch of salt
1/2 beaten egg
2 peppers, sliced, seeds removed
2 tbsp mild olive oil
1 large broccoli brown, cut into florets, stem discarded
2 handfuls grated mature cheddar
3 eggs + 1/2 egg leftover from the crust
300 ml double cream
100 ml whole milk
salt and pepper
In a large frying pan, fry the sliced peppers in the oil until they start to brown around the edges, approx 5-8 minutes. Season and transfer to a bowl. Rinse the pan and add the broccoli florets, salt and cover with water. Bring to the boil and let it cook for 30 seconds. Drain and set aside.
Make the crust by kneading the ingredients together. Push it out to cover the bottom and sides or a pie dish or springform. Prick with a fork and pre-bake for 10 minutes in 180C.
Remove the pre-baked crust and add the peppers and broccoli. Add the cheese. Add eggs, cream and milk to a bowl, mix with a whisk and season well. Pour the egg mixture into the pie crust and bake until golden brown and just set (I prefer a little wobble in the middle to over cooked) for 35 minutes on 180C. If it gets too brown before it’s done cover with tin foil towards the end.
Let it cool (uncovered) for at least 10 minutes before eating. Serve with a green salad. It can be eaten warm (it can be reheated), at room temperature or cold.