Broccoli and Courgette Quiche
This was one of my first food experiments in lockdown. We realised we had plenty of eggs, cheese and broccoli and needed to get it eaten. Chris suggested some sort of cheese and broccoli pie, but as someone who didn’t like broccoli or cheese sauce, he didn’t sound too excited by it. I asked a trusty friend who suggested quiche and sent me a link to a James Martin recipe on the BBC website (https://www.bbc.co.uk/food/recipes/courgette_and_broccoli_22292). I adapted it, adding some pancetta the first time I made it and spinach the second. I also used my own spelt pastry recipe. It was a hit – with both the kids AND Chris and is now a regular feature in my lockdown menu!
110g spelt flour (if you don’t have spelt, any plain flour will do)
1 courgette, finely grated
salt and pepper
100g broccoli, cut into small florets
50g cheddar cheese, grated
Half a dozen slices of pancetta or some spinach (optional)
- Mix the butter and flour until it has a crumb like texture. Add water, slowly stirring into form a dough. Roll out to about 1/2cm thick. Grease a 7-8 ” tart tin and line with the pastry, then place in the fridge for 30 minutes. If you want enough pastry left to make sad cake, you need to up the quantities of flour and butter to 200g and 100g respectively.
- Line the pastry with baking parchment and fill the bottom with baking beans. Bake in a medium hot oven (about 200C/400F/Gas 6) until the pastry is dry (around quaternary of an hour. Remove the baking parchment and beans and return the pastry case to the oven for a further couple of minutes, so the pastry is just cooked and a light golden-brown.
- Fry the courgette in the butter until golden-brown, add the spinach til it wilts before using a sieve to remove any excess moisture. Blanch the broccoli in a pan of boiling water for a couple of minutes. Drain, then refresh under cold running water. Add to the cooked courgettes and spinach and stir. Put vegetables on the bottom of the pastry case. Chopped pancetta over the top. Add the eggs and milk in a jug, season with salt and pepper and whisk well, before stirring half the cheese in. Pour over the egg and milk mixture over of the vegetables and sprinkle the rest of the cheese over the top. Bake in a slightly cooler oven for about 3/4 an hour, or until the filling is golden-brown in colour and has just set. Serve warm or cold with a big bowl of salad.