Broccoli & Feta quiche - 23 April 2013

I decided to give quiche making a go last night. I had a pack of feta cheese lying around in the fridge and some other bits of vegetables that needed some attention so a quiche was the perfect solution. Turned out quite nice but next time i will add some cream to the egg/milk mixture for a richer taste (but on the downside even more calorific).

Broccoli & Feta quiche (serves 8)

Put the oven on 200 c (fan)

Base:
125 gram butter (diced)
2,5 dl flour
1,5 tablespoon of ice cold water
salt

Filling:

1 x small broccoli (cut into florets and boiled for 1 min then cooled and drained)
1 x pack of feta cheese (around 120 gram) crumbled
A handful of pine nuts
1 x tomato (cut into pieces)
1 x small leek (sliced)
1 x red chili (finely sliced/chopped)
2 dl of milk (or half cream half milk)
2 x eggs
salt & pepper to taste

for the base: put all ingredients in a kitchen aid or similar and quickly pulse together to a dough. Wrap in clingfilm and rest in the fridge for 10 min

Roll out or use your hands to quickly push the dough into a quiche tray - making sure you go up the sides properly. Fork the bottom and then put in the oven for 12 min.

In the meantime, thinly slice the leek and fry until soft adding the chili at the end - season with some salt and pepper.

Take the base out of the oven and put the leek/chili mix evenly on the bottom, follow with the broccoli (make sure it is properly drained) then scatter over the diced tomatoes, pine nuts and crumbled feta chese.

Whisk the eggs and the milk together (add plenty of salt and pepper) and pour over the quiche.
Bake in the oven for about 25 min. Let it rest for 10 min before serving it with a green salad.