Broccoli, cheddar, and optional ham quiche
Units
Servings
Ingredients
Crust
- 300 g refrigerated shortcrust pastry, thawed if frozen, or the homemade crust below rounded
- 190 g all-purpose flour rounded
- 3 g fine salt rounded
- 115 g cold unsalted butter, cubed rounded
- 45 ml ice water rounded
Filling
- 300 g broccoli florets, cut small rounded
- 120 g cooked ham, diced and patted dry (optional) rounded
- 140 g mature cheddar, coarsely grated rounded
- 10 g chives, finely sliced rounded
Custard
- 4 eggs, large rounded
- 150 ml whole milk rounded
- 150 ml heavy cream rounded
- 10 g Dijon mustard rounded
- 2 g fine salt rounded
- 0.5 g black pepper rounded
Method
Method
- If making the crust, mix the flour and salt. Cut in the cold butter until the mixture contains both fine crumbs and pea-size pieces. Add 45 ml ice water, tossing and adding the rest only if needed. Form a disk, wrap, and chill for 30 minutes.
- Steam the broccoli for 3 to 4 minutes, until bright green and just crisp-tender. Spread it on a clean towel to cool, then pat it thoroughly dry. Cut any large pieces smaller so the quiche slices neatly.
- Heat the oven to 200°C. Roll the pastry into a 30 cm round and line a 23 cm pie or tart tin. Trim and crimp, then chill for 15 minutes.
- Line the crust with parchment and fill with pie weights or dried beans. Bake on a lower rack for 15 minutes. Remove the parchment and weights, prick any bubbles, and bake for 5 minutes more. Cool for 5 minutes. Lower the oven to 180°C.
- Whisk the eggs, milk, cream, Dijon, salt, and pepper just until smooth.
- Reserve a small handful of cheddar. Spread the broccoli, remaining cheddar, chives, and optional ham over the crust. Pour in the custard and finish with the reserved cheddar.
- Bake on a rimmed tray for 35 to 42 minutes, until the outer custard is set and the center still has a slight wobble. Shield the crust edge with foil if it browns too fast.
- Rest for at least 15 minutes before slicing.
Notes
- Do not fully soften the broccoli during steaming. It cooks again in the custard.
- Pat both broccoli and ham dry. Surface moisture is the main cause of a soggy filling.
- The ham may be omitted without replacing it or changing the custard. For extra vegetarian flavor, add 1/2 teaspoon smoked paprika to the custard.
- Gruyère, Emmentaler, or a mixture can replace part of the cheddar.
- Refrigerate for up to 4 days and reheat gently at 160°C.