WIKI NOTE: Broccoli is a result of careful breeding of cultivated leafy cole crops in the northern Mediterranean starting in about the 6th century BC. Since the Roman Empire broccoli has been considered a uniquely valuable food among Italians.
BROCCOLI HAM QUICHE
BROCCOLI HAM QUICHE
YOU WILL NEED: *vegan recipe
PIE CRUST
1 sheet of shortcrust pastry /*vegan shortcrust pastry
NOTE: The shortcrust pastry could be either a store-bought or homemade recipe below.
FILLING
3 whole eggs /* 1 pack of firm tofu, patted dry
150g cooked ham or smoked bacon, cubes/* fresh sliced mushrooms
200g grated cheese (Emmental / Gruyere) /*Almonds skinned, laminated or vegan cheese
A splash of milk (about 50ml) /*any veggie drink or non-dairy milk
A generous splash of double cream (about 100ml) /*2 tbsp nutritional yeast and 3 tbsp hummus
A bunch of broccoli florets, chopped
Half of chopped onion
Half of chopped leek (white part)
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Grated nutmeg, to taste
Ground white pepper, to taste
A pinch of ground nutmeg, to taste
Salt, to taste
150g cooked ham or smoked bacon, cubes/* fresh sliced mushrooms
200g grated cheese (Emmental / Gruyere) /*Almonds skinned, laminated or vegan cheese
A splash of milk (about 50ml) /*any veggie drink or non-dairy milk
A generous splash of double cream (about 100ml) /*2 tbsp nutritional yeast and 3 tbsp hummus
A bunch of broccoli florets, chopped
Half of chopped onion
Half of chopped leek (white part)
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Grated nutmeg, to taste
Ground white pepper, to taste
A pinch of ground nutmeg, to taste
Salt, to taste
LET´S COOK!
225g plain flour
100g butter, diced /*vegan butter
2 and 1/2 tablespoons cold water
A pinch of salt
LET´S COOK!
1. Sift the flour into a large bowl, add the butter, and rub it with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the salt, then add the cold water and mix to a firm dough.
3. Knead the dough briefly and gently on a floured surface.
4. Wrap in cling film.
1. Preheat the oven to 180 º C. Cover the tart baking pan with baking paper.
2. Extend one sheet of shortcrust pastry with a floured rolling pin. Cover the baking pan with the shortcrust pastry.
3. Prick the shortcrust pastry surface arbitrarily with a fork. Bake it for around 15 minutes. Remove the baked tart crust.
4. Wash the vegetables well. Chop the onion, leek, and broccoli florets into cubes.
5. Heat olive oil in a big saucepan. Sauté the chopped onion and leek. Stir for several minutes. Add the chopped broccoli florets and the bacon cubes. Stir it occasionally over low heat for a few minutes.
6. Remove from heat and let it cool. Evenly spread the veggies and bacon cubes in the baked tart crust.
7. Beat the eggs in a bowl. Add milk and double cream. Whisk it well. Add salt, grated nutmeg, and ground white pepper, to taste.
***To prepare vegan filling, put rained tofu with nutritional yeast and hummus into the blender measuring cup. Add salt, grated nutmeg, and ground black pepper, to taste. Mix everything with the blender until it is the consistency of thick liquid. Set aside.
8. Pour the mix into the baked tart crust. Scatter with the grated cheese.
9. Bake it for about 25 - 30 minutes.
NOTE: The quiche is ready when there is no liquid.
10. Remove the tart baking pan. Let it cool for a while.
11. Cut the quiche into pieces and serve it warm.
- HOMEMADE SHORTCRUST PASTRY
225g plain flour
100g butter, diced /*vegan butter
2 and 1/2 tablespoons cold water
A pinch of salt
LET´S COOK!
1. Sift the flour into a large bowl, add the butter, and rub it with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the salt, then add the cold water and mix to a firm dough.
3. Knead the dough briefly and gently on a floured surface.
4. Wrap in cling film.
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