Tomato and Broccoli Quiche With A Layer Of Pea Puree
By: Jacqueline
Published: Thursday, February 25, 2010 - 7:45am

Ingredients




Pastry

280 g/10oz plain flour, plus extra for dusting
140 g/5oz cold butter, cut into pieces
8 tablespoons very cold water
Pea Puree

300 grams frozen peas
3 tablespoons olive oil
handful of fresh mint, chopped

Vegetables

1/2 broccoli cut into florets
10 baby plum tomatoes
1 red onion, thinly sliced
1/2 tablespoon olive oil
Custard

2 eggs
284 ml double cream
1 cup grated cheddar
salt & pepper to season

Preparation

1 Tip the flour & butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. 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. 3 Heat oven to 200c / fan 180c/ gas mark 6. While the pastry is chilling make the filling. 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 Cook the broccoli in boiling water for a few minutes, drain and rinse under cold water. Dry fry the tomatoes in a hot pan, moving around until they start to brown a little and split. Gently fry the onion in olive oil, until soft. Set aside. 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 While the pastry is baking whip up the custard. Beat the eggs in a bowl and gradually add the cream. Stir in the onions and add 3/4 cup of grated cheddar, then season with salt and pepper. 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.

About


I served this quiche with some beetroot salad, which was lovely and tart. A great contrast with the creamy quiche.