Site hosted by Build your free website today!
Broccoli Quiche ( Baked )

for the crust
190 g cake flour
70 ml cold butter, cut into cubes
3 tbsp cold water
for the filling
2 tbsp butter
3 tbsp self raising flour
300 ml low fat milk
10 g mustard, crushed
200 g broccoli, blanched
200 g cherry tomatoes
110 g blue cheese (Blue cheese is very strong, use cheddar cheese specially if children are gonna eat it.)
3 eggs, beaten

To prepare the crust, sift flour and rub butter into it. Add the water and knead to make a soft dough. If too dry, add little more water. Roll dough on a flour strewn surface and use to line a 23 cm quiche pan. ( I use a baking dish.) Neaten the edges with a knife. leave in the fridge for 20 minutes.
To prepare the filling, melt butter in a saucepan. Stir in the flour. Add milk and beat until smooth. Bring to a boilng point while stirring constantly. remove from heat. Stir in mustad and flavour with salt and pepper. Bake crust for 6 minutes in a preheated oven at 200'C. Lower temperature to 180'C. Add brocolli and tomatoes and 2/3 of the cheese on the base of the crust. Add eggs to sauce and pour over the ingredients on the crust. Sprinkle remaining cheese on top and bake for 40 minutes or until risen out and golden brown.