Broccoli & Roquefort Quiche

Ok, so Broccoli isn’t our favourite food but I do like to serve it for dinner from time to time just for a change. Here is a version that has meet family approval.

Ingredients for the filling (6 persons)

  • 100 gr of cooked broccoli flowers
  • 1 small carrot (100gr)
  • 2 eggs
  • 1 dl of milk
  • 50 gr of Roquefort

Ingredients for the shortcut crust (it also works with a ready-made good quality pie crust)

  • 100 gr of wheat flour
  • 100 gr of rice flour
  • 100 gr of butter
  • ½ tea spoon of herbes de Provence
  • ½ tea spoon of salt

 

Directions

  1. Sieve the three flours, and cut up butter in a salad bowl. Add herbs and salt.
  2. Mix with your fingertips in order to obtain a sandy texture.
  3. Pour 1/2 dl of water.
  4. Knead lightly. Pick up the dough in a ball, wrap it in plastic film and allow to sit for 30 min in the refrigerator.
  5. Wash and grate the carrot.
  6. Cut the Roquefort into small cubes.
  7. In a salad bowl, whip the eggs with the milk. Salt and pepper. Add the carrots.
  8. Rollout the shortcut pastry dough and apply it in a tart dish.
  9. Spread the garnish of carrots, broccoli and diced-up Roquefort.
  10. Let cook for 30 minutes in a 180°C preheated oven.

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