Tomato and Broccoli Quiche With A Layer Of Pea Puree
Category: Main Dishes | Blog URL: http://www.tinnedtomatoes.com/2008/05/tomato-broccoli-quiche-with-layer-of.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Jacqueline
Ingredients
Preparation
1
2
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in fridge or freezer for 20 minutes.
4
Cook the peas in boiling water for 3 minutes, drain and rinse in cold water to refresh. Whizz up the peas with the olive oil and mint. Set this mixture aside.
5
6
Take the pastry out of the fridge or freezer. Prick the base lightly with a fork. Cover with a layer of greaseproof paper, fill with ceramic beans or rice and bake blind for 20 minutes, remove the paper and beans and bake for another 5 – 10 minutes until golden brown.
7
8
When the case is ready, spread the pea puree over the base, top with the vegetables and then pour over the egg mixture. Scatter over the remaining cheese. Bake the quiche for 20 – 25 minutes until set and golden brown. Don’t worry if the filling is a little wobbly, it will set as it cools. Leave the quiche to cool in the tin. Once cool, trim the edges of the pastry and remove from the tin.
Tools
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About
I served this quiche with some beetroot salad, which was lovely and tart. A great contrast with the creamy quiche.
Yield:
6.0
Added:
Thursday, February 25, 2010 - 7:45am