Monday, April 12, 2010

spinach and broccoli quiche

I felt like a change tonight, we have been eating heavy lasagne, meat pies, beef stew and lots of potato dishes over winter. The sun has been out quite a bit, the temperature has gone up and down, but it's starting to feel like salad weather. I could eat salad every day there are so many ways to have it. But alas it's not enough for my "meat and three veg" husband. But what to have with the salad.....i've been looking at so many recipes lately i'm all a flutter about what to make!

So i asked him what he thought about it all and as a complete shock to me, out of the blue he says "i quite like quiche". Well. So do i! Most guys don't really like it, or don't admit to it, hehehe. It is then more fondly referred to as the "egg pie" because real men don't eat quiche right?

Spinach & Broccoli Quiche
Makes 4 ~ 12cm round x 4cm deep pie foils
or 1 whole quiche

For the PASTRY ~ Recipe used is from Martha Stewart:
I made half the recipe as it was all i needed.

1 1/4 cup flour
1/2 cup butter (room temp)
1/2 tsp salt

Rub the butter into the flour and salt until it resembles breadcrumbs.
Gradually add cold water until it comes together without being wet or sticky.
Grab a handful and squeeze it together, if it is still a bit crumbly add a little more water.

Don't over mix or over handle your dough.
Once ready, mould it into a disc, wrap in glad wrap and place it to rest in the fridge for at least an hour. Meanwhile you can make your filling =)

For the FILLING ~ This is the part i made up =)

1 shallot, finely diced
4 cloves garlic, crushed
8 cups baby spinach (*note to self i need to check that amount)
1 cup broccoli florets, blanched
a little salt & a good dash of cracked black pepper

Saute the garlic and onion, then add the spinach and cook for about a minute or two. You don't want to wilt it completely just reduce the bulk down a little. Season with salt & pepper, mix in the broccoli and let cool.

For the EGG MIX ~
Recipe for this mix used is from Smitten Kitchen

3 eggs
1/3 cup 10% cream
3oz cream cheese
1/4 cup grated parmesan
1/2 cup grated cheddar

Preheat oven to 425°.
Mix the eggs, cream and grated cheeses in a measuring jug. Then beat the cream cheese until smooth and gradually add in the cheese mix from the jug.

Stir in the cooled spinach mixture and you are ready to fill your quiche.
Now all you need to do is grab your pastry dough, roll it out and prepare your dish/dishes.

Pour mixture into prepared crust. Spoon it evenly if you are making individual quiches. Bake until crust is golden brown and filling is set, about 25 - 30 minutes. Cool 10 minutes before serving.

This quiche was scrumptious! I can't wait to use the basics to make many more flavour variations. The pastry was perfect and the filling set beautifully, but was just enough to not over power the extra ingredients....Thankyou Smitten Kitchen for yet another delicious flawless recipe and of course Martha Stewart for her pastry. =)

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