Tomato & Broccoli Quiche

Do you ever have days where you wake up and instantly know exactly what you want to eat that day? I had one of those cravings last weekend and my craving was for quiche. I attempted to ignore it but it wouldn’t be pushed away and after a quick rummage in the fridge I found I had all the ingredients I needed, it must have been fate.

I decided to make a broccoli and tomato quiche. One, because I had lots of broccoli to use up (it was on offer and I brought rather a lot) and two, I had some lovely tomatoes growing outside my door that were just begging to be used. I decided to sue one tomato that was still green as well as I think the vibrant green colour is wonderful; it also adds a different flavour.

The quiche was very easy to prepare and after a short mornings work I was able to satisfy my craving and enjoy a slice for lunch. I had some cold the following day (I’m quite partial to cold quiche) and found the flavours had developed more. The recipe for the filling is a big vague as I just used what I had to hand, but that it one of the beauties of a quiche, you can fill them with a whole assortment of things.

Tomato & Broccoli Quiche
For the pastry
200g plain flour
120g butter
1-2 tbsp cold water

For the filling
½ tbsp olive oil
1 head of broccoli
1 medium onion
3 tomatoes
2 tsp fresh thyme
3 eggs
250ml milk or double cream
Salt and pepper

Method
To start, make the pastry. Sift the flour into a large bowl, cut the butter into cubes and rub into the flour using your fingertips until the butter is well dispersed in the flour and little clumps are forming.
Sprinkle over half of the water and bring together using a round bladed butter knife, adding more water when needed.
When larger clumps are forming use your hands to form the dough into a smooth ball.
Roll out the pastry on a floured surface until 5mm thick. Use the pastry to line a 9inch tart tin, being sure not to stretch the pastry or else it will shrink on baking.
Cut the excess pastry away and place the lined tin in the fridge for 20-30 minutes.
Preheat the oven to 180C.
Finely dice the onion and lightly fry with most of the fresh thyme in the olive oil until softened, then set to one side.
After chilling, prink the pastry with a fork and blind bake for 12-15 minutes until just firm and lightly golden. While it’s baking prepare the filling.
Cut the broccoli into small pieces and slice the tomatoes. Beat the eggs, milk/cream, salt, pepper and any leftover thyme together in a bowl or jug.
Remove the pastry from the oven and spread the softened onion over the base.
Arrange the broccoli and tomato slices over the top and carefully pour over the egg mixture.
Return to the oven and bake for 20-30 minutes until set and golden brown on top.
Allow to cool slightly before un-moulding and serving.
Make 1 9inch quiche.

P.S. I had quite a bit of left over pastry and so I did what I used to love doing as a child, and made some jam tarts. I used some unusual flavoured jams to make them a bit more interesting – lemon & ginger, and blueberry & lavender. I took the tarts into work the following day, and although jam tarts are best eaten the day they are made, I received no complaints.