Cherry tomatoes, broccoli, blue chees quiche
Quiche is an open, crispy pie filled with vegetables, meat, ham, chicken, seafood and other delicious foods that are covered with the mixture made from milk, eggs, and cheese. Quiche is cooked until the topping is slightly golden and the filling is tender. Quiche belongs to the classical part of French cuisine. Historically, the word quiche has been mentioned in France in the 17th or 19th century, but similar pastries were made in Italy already in the 13th century.
Quiche variants exist most probably as much there are chefs making it. I have been making a particular type of quiche for 20 years, but only recently I have modified significantly this recipe for my partner request, inventing the possibility of making gluten-free sandwiches and replacing milk with vegetable milk and butter with vegan butter. From the animal products, quiches contain aged parmesan, free-range chicken eggs and a bit of high-quality blue cheese. The filling contains cherry tomatoes and broccoli.
Valmistamisaeg: 15 min preparation of dough, 20 min baking of the pastry and preparation of the filling, 45-60 min baking of the quiche
Tase: medium
Kogus: 1 quiche
Ingredients:
Dough:
200g high-quality wheat flour or gluten-free flour (mix 7 or flour from the supermarket)
80 g cold butter (I used vegan butter)
3 egg yolks
2-3 tbs cold water
0,25 tsp sea salt
Filling:
300 g broccoli
100 g high-quality blue cheese
300 g cherry tomatoes
Topping:
300 ml milk (soya milk)
25 g high-quality wheat flour or gluten-free flour (mix 7 or flour from the supermarket)
25 g butter (I used vegan butter)
2 tsp English mustard with mustard seeds
3 eggs
100 g parmesan cheese
Black pepper, sea salt, and 0,5 ts dry basilic
Preparation:
Dough:
1. Mix flour with cold butter, add a small amount of water and make the rough dough.
2. Spread the 0,5 cm layer of dough to the quiche form and edges to form the bowl of the dough
3. Bake 20 min at 190 degrees
Filling:
Boil the water seasoned with the small amount of salt, chop broccoli to 3-4 cm piece, boil for 3 minutes, then cool-down quickly with cold water.
2. Make a few holes to the cherry tomatoes. If not, the cherry tomatoes will burst when baking
3. If the bottom is baked for 30 minutes, place the broccoli and cherry tomatoes on the dough bottom, break the blue cheese in peace and add to the dough bottom. Sprinkle a little of salt.
Topping:
1. Add flour to milk, spread and heat. It is not necessary to heat the milk to boil or very long time. It is enough to heat until the mixture is thickening.
2. Add grated parmesan into the sauce. Add mustard and season with salt, pepper, and basil
3. Add eggs and mix the topping very carefully
Pour the topping over the pie, sprinkle some black pepper and bake at 190 degrees until the pie becomes slightly brownish.
Serve warm or cold.
Ready!!!
