Broccoli, mushroom and leek quiche from a simple dough that is easy to prepare (Photo: Nimrod Saunders)
Unlike pies that only need to be mixed and baked, the quiche is made of a stick made of a crispy dough based on butter and a variable filling of vegetables and cheeses with a royale made of eggs and cream.
This quiche is a patent quiche
- its dough does not contain butter, which makes it much simpler and easier to prepare.
Instead of regular flour, use wholemeal flour, and instead of cream in the filling, you can use milk or a milk substitute for those who are sensitive or prefer to avoid milk and its products.
The rich filling of the broccoli, portobello mushrooms and leeks already makes it a celebration of flavors and textures.
It is perfect for entertaining or just for a light dinner.
Have you invited us to light candles and are you looking for some balance between all the frying?
This quiche is exactly what you need.
broccoli
Ingredients
For Celtic:
¼ 1 cup wholemeal flour
½ teaspoon of salt
¼ teaspoon olive oil
½ cup milk or milk substitute such as almond milk (unsweetened)
1 teaspoon finely chopped pithrosemarin
To fill:
2 cups of fresh broccoli florets, broken up
2 tablespoons olive oil
1 large leek, about 20 cm of the white one, without the green leaves
4 large garlic cloves, crushed
½ cup medium portobello mushrooms, thinly sliced (with the stem)
1 teaspoon finely chopped pithrosemarin (or thyme leaves)
3 L scrambled eggs
1 tablespoon almond flour or wholemeal flour
1 cup of milk or milk replacer
nutmeg nutmeg
½ grated Parmesan cheese (optional)
salt to taste
Black pepper to taste
For the conversion table click here >
Preparation
How do you make broccoli, portobello and leek quiche?
1 Heat the oven to 180 degrees and lightly grease a round pan (for a pie) with a diameter of about 25/24/26 cm.
2 Blanch the broccoli florets: heat water in a kettle and pour into a bowl or small pot.
Throw in the broccoli florets, cover and wait for about 3-4 minutes until the broccoli florets turn bright green and start to soften.
Drain and rinse the broccoli in cold water to stop the cooking process.
3 Prepare the kelat: in a bowl, mix flour, salt and rosemary.
Pour in the liquids, mix with a wooden spoon and knead until you get a non-sticky ball of dough.
Place in the middle of the pan and press the dough with your fingers from the middle onto the sides evenly and thinly.
4 Pierce the dough with a fork in the bottom and sides and put it in the hot oven.
Bake for 10 minutes until the edges are golden and cool slightly, almost to room temperature.
5 Prepare the filling: cut the leek lengthwise and slice thinly.
Heat olive oil over medium heat and add leek and garlic.
Fry for 5 minutes until mixed.
Add the mushrooms and fry until golden.
6 Add the roasted broccoli, rosemary, a generous pinch of nutmeg and salt and pepper to the pan.
Stir and transfer to a colander.
7 In a separate bowl, beat eggs with milk and a tablespoon of flour.
Pour over the vegetables and, if desired, sprinkle the parmesan on top.
8 Bake for 45-50 minutes until the quiche is golden and firm.
Do not burn the sides of the dough.
Wait about 15 minutes before eating.
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