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Tuesday 15 April 2014

Sluttishly Savoury: Roast Purple Sprouting Broccoli & Bacon Quiche

My Riverford veg box has supplied me with a steady supply of seasonal leafy purple sprouting broccoli these last few weeks and rather than have them as a side, I decided it was time for them to take centre stage and be baked into a quiche.

Essentially this is quiche Lorraine, with the addition of broccoli. Roasting it gives a more intense flavour, as well as lovely burnished frilly bits that poke out of the top. Of course, this can also be done with normal broccoli, but the purple stuff has a much more interesting taste and texture and it's only in season for about a month longer.

Roasted Purple Sprouting Broccoli and Bacon Quiche (serves 6)
Preparation Time: 30mins
Resting Time: 1 hour - overnight (only if you're bothering to make the pastry)
Cooking Time: 90mins

For the pastry (or just use shop bought shortcrust):
  • 100g unsalted butter, room temp.
  • 180g plain flour
  • 2 egg yolks
  • a pinch of salt and sugar
  • a couple of tbsp of cold water
For the filling:
  • 200g smoked bacon lardons
  • 200g purple sprouting broccoli
  • 300ml cream
  • 3 whole eggs, plus 2 yolks
  • salt and pepper
Make it!
  1. For the pastry - blitz all the ingredients in a processor, until it looks breadcrumb-like. Then bring the dough together with your hands. Wrap in cling and chill for a couple of hours (or overnight).
  2. Douse the broccoli with olive oil, scatter with salt and pepper and bake on 180C/350F/Gas 4 for 20mins, until it has burnished edges. 
  3. Fry the bacon lardons until crispy and golden.
  4. Flour and butter a tart case, and roll out the chilled pastry to the thickness of a 50p piece, then carefully line your case with it. Pop the whole thing in the freezer for 15mins (this stops it shrinking).
  5. Place a layer of greaseproof paper on top of the pastry and fill it with baking beans (or rice, lentils, coins work well). Bake for half an hour, then remove the beans and cook for another 10mins. 
  6. For the filling, whisk the eggs, yolks, cream with salt and pepper. 
  7. Brush the pastry with egg white and add the bacon, broccoli and egg mixture. Bake for 40 mins or until golden.

1 comment:

  1. What size dish did you do this in? And did you use single or double cream? Xxx


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