This unusual quiche is perfect for summer picnics.
Ingredients:
Pastry
200g/ 7 oz Homepride Self-rising wholemeal flour
2.5g/ ½ tsp salt
Pinch of black pepper
125g/ 4 oz margarine
50g/ 2 fl oz water
Filling
200g/ 7 oz blanched broccoli spears
225g/ 8 oz curd cheese (low fat)
2 eggs, size 3
50 ml/ 2 fl oz milk
2.5g/ ½ teaspoon salt
Pinch of black pepper
Parsley sprigs for garnish
Procedures:
- Preheat oven to 200 °C/ 400 °F/ Gas Mark 6.
- Mix together the flour with the salt and pepper. Cut the margarine into small pieces and add to the flour. Rub in with fingertips until the mixture resembles fine breadcrumbs.
- Add the water and mix together with a round bladed knife to form a soft dough. Turn out on a lightly floured surface and knead until smooth.
- Roll out a round large enough to line a 20 cm (8-inch) flan ring placed on a baking sheet. Lift the pastry carefully on the rolling pin and ease into the ring without breaking. Press smoothly round sides and bottom. Cut off surplus pastry with a sharp knife.
- Line the inside of the pastry case with a round of greaseproof paper and arrange baking beans or crusts of bread on top to prevent pastry rising. Bake for 15 minutes in the preheated oven.
- Remove greaseproof paper and beans and reduce oven temperature to 190 °C/ 375 °F/ gas mark 5.
- To prepare the filling lay the broccoli evenly over the base of the pastry case. Lightly beat together the eggs with the milk, cheese and seasoning. Pour over the broccoli and bake for 15 to 20 minutes until the filling is set.
- Serve hot or cold garnished with parsley.
Cook’s Notes:
Time: Total preparation and cooking time is 1 hour 45 minutes.
Serving Ideas: Serve with a mixed tossed salad and new potatoes.
Cook’s Tip: For the extra piquance, sprinkle the inside of the blind baked pastry shell with some Worcester sauce before adding filling.
