more water to create the dough but you will feel how ‘short’ the pastry is. Wrap in cling film and pop in the fridge for at least 30 minutes.
For the pastry • 125g plain white flour
Lay the tomatoes into a roasting tin, cut side up, sprinkle with salt and pepper and basil and oregano and drizzle generously with olive oil. Place them in the oven for an hour.
• 125g wholemeal flour • 100g butter • 50g finely grated strong cheese (I used Lincolnshire Poacher but cheddar would be a good alternative.
In another roasting tin, lay out the cut broccoli and onions, season well and drizzle with oil. Cover with foil and roast in the same oven for 20 minutes, then remove from the oven but leave covered in foil until needed. The veg should be perfectly al dente.
• 1 tablespoon finely chopped chives (I used fresh garlic chives but any herbs would work. Oregano would be lovely.) • water to mix for the filling • 10 small tomatoes – cherry or vine – halved • 6 or 7 Spring onions – chopped • 7 or 8 stems of tenderstem broccoli – roughly chopped, stalks and all • butter and olive oil • fresh basil and oregano – finely chopped • 100g fresh mozzarella (not the pre-grated nasty stuff) • salt and pepper • 4 large free-range eggs – beaten • 150ml single cream • 100ml soured cream
Method I’m using a 25cm, 3cm deep fluted tin with a loose bottom which i’ve greased well, preheat the oven to 140C. Start with the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheddar and any chopped herbs if using, then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little 8
Now your pastry should be ready, roll it out and line your greased quiche pan. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 15 minutes on 150C. Once your pastry is turning golden, take it out of the oven and set aside whilst you beat the eggs into the cream. Lay the broccoli and onion mix into the bottom of the pastry case, then pour over the cream and egg mix. Add some torn pieces of mozzarella and finally lay the roasted tomatoes on the top in a random pattern. Bake on 160C for about 25 minutes until golden and risen, set aside on a wire rack to cool. The quiche should easily slide out of the tin.
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