- SHORTCRUST PASTRY
- 150g plain flour
- 75g cool butter, diced
- 200g carrots, peeled and diced
- 200g broccoli, cut into small florets
- 3 eggs
- 300ml semi-skimmed milk
- 3 tbsp grated Cheddar
- salt and freshly ground black pepper
- sprigs of fresh parsley to garnish (optional)
Prep:1hr › Cook:30min › Ready in:1hr30min
- Make the pastry. Sift the flour and salt into a large mixing bowl, add the butter and rub into the flour, using your fingertips, until the mixture resembles breadcrumbs. Sprinkle with 2 tbsp of cold water and mix using a round-bladed knife. With your hands, gather together into a firm but pliable dough, handling as little as possible. (This can be done quickly in a food processor.) Wrap the pastry in greaseproof paper or cling film and chill for 20 minutes before rolling out.
- Cook the carrots in a steamer for 10 minutes, over a pan of boiling water. Add the broccoli and steam for a further 5 minutes. The vegetables should be just tender and not soft.
- Meanwhile, whisk together the eggs, milk and salt and pepper to season, in a jug. Stir in the cheese. Preheat the oven to 190°C (gas 5) and put a baking sheet in to heat.
- Roll out the pastry thinly on a lightly floured surface and use to line a 24cm diameter, loose-based, flan tin. Prick over the base with a fork, then chill in the fridge for 10 minutes. Spread the vegetables over the pastry, then pour over the cheesy egg custard.
- Place the tin on the hot baking sheet and bake for 30 minutes or until the filling is lightly set and golden. Serve warm, garnished with sprigs of fresh parsley, if liked.
For individual quiches, use six 8cm diameter, loose-based flan tins and bake for 20 minutes. Make as for the large quiche, but reduce quantities to 100g broccoli, 2 eggs and 200ml milk. * Serve as a light meal with salad, plus new potatoes for a main course. Also good for a buffet table or to pack up for a picnic.