Quiche with Bacon, Leek, and Broccoli
Quiche is the perfect summer time dinner and a good addition to any brunch. Even though the ingredients are quite heavy, it feels like a light meal. The recipe provided here is quite forgiving and you can adapt the filling to whatever you like. Some alternative combinations: Salmon and leek; Broccoli, carrots, and goat cheese; Spinach, mushrooms, and feta; … Get creative!
Ingredients:
(makes 1 quiche in a standard pie form of ±26cm)
For the dough/crust
200g plain wheat flour
100g very cold butter
0,5 tsp salt
5 tbsp of ice water
(Alternatively, for a richer and easier to handle dough, use 1 egg)
For the filling
4 organic eggs
250ml cream
100g grated cheese of your choice
(We typically use a mix of cheeses, but recommend using strong types, such as Gruyère or Edam, with a small amount of Parmesan mixed in)100g of bacon cubes
Roughly 1/4 of a head of broccoli, cut into small florets
Roughly half a stalk of leek, cut into strips
Optional: 1 tbsp of Dijon mustard, pinch of nutmeg
Special Equipment Needed:
Pie dish or spring form
Optional: Food processor
Instructions:
For the dough/crust
As always with pie dough/crust, make sure your ingredients are as cold as possible. Ideally, put the butter in the freezer for about 15-20 minutes
Grease your pie dish / spring form with butter or cooking spray, lightly dust with flour, and set aside.
Preheat your oven to 190°C.
On a work surface, mount your flour and create a little well in the middle.
Using a box grater, grate the butter over the flour. Alternatively, if you skipped step 1, you could cut it up in small cubes.
Add the salt.
Into the well you created, add 5 tbsp of ice water (or 1 cold egg).
Mix everything together quickly, kneading until incorporated. Shape into a ball, cover tightly with plastic wrap, and refrigerate.
As an alternative to the above, you can add the ingredients to a food processor and pulse everything together until it has the texture of wet sand. Remove from the food processor, briefly knead into a ball, cover with plastic wrap, and refrigerate.
For the filling and assembly
Fry the bacon cubes over medium high heat until slightly browned and set aside.
Cut the broccoli into florets and the leek into strips.
In a large bowl, whisk together the eggs and cream, and add the cheese. Season to your preference. We add salt, black pepper, and a pinch of freshly grated nutmeg. Paprika powder is also a nice addition here.
Unwrap your pie dough/crust and roll it out to be slightly larger in diameter than your pie form
Once the dough/crust is in the form, use a knife to trim any excess on the edges. You can use the excess dough to patch any spots that might need it.
Use a fork to poke the bottom of the crust several times
Optional step - blind baking the crust:
Crumple up a piece of parchment paper, un-crumple, and line your pie dish. Add pie weights or any suitable substitute (we use lentils). Bake your pie dough/crust for about 20 minutes. This step is optional, but helps achieve a beautifully crunchy pie crust.Brush the bottom of your pie with Dijon mustard. Don’t worry, this won’t provide a strong mustard taste, but it adds nicely to the balance of the final dish.
Spread the bacon, leek, and broccoli in your dish.
Pour over the egg, cream, and cheese mixture.
Bake for 30-40 minutes.
Let cool for at least 10 minutes before cutting into it. Serve with a salad and a glass of cold white wine
Bon appétit!
