I am really enjoying trying out different quiches flavours, especially as they are so easy to transport into a pack up for lunch. This combination of ingredients is based around a cheese and broccoli quiche recipe I saw on Pinterest which inspired me. I decided to use roasted tomatoes made in the same way as my first quiche recipe – Roasted Tomato, Red Onion, Basil and Mozzarella, combined with broccoli florets with some fresh green beans.
Broccoli, Green Bean, Roasted Tomato and Mozzarella Quiche
You will need:
For the shortcrust pastry
6 oz/175g Plain Flour
2½ oz/75g Chilled Butter
2 tbsp Cold Water
For the filling
5 oz/150g Cherry Tomatoes
1-2 tsp Olive/Sunflower Oil
Salt and Pepper to taste
2 oz/60g Grated Mozzarella
2 oz/ 60g Green Beans
2 oz/ 60g Broccoli Florets
5 fl oz/142ml Double Cream
Let’s get started!
- To make the pastry, combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tbsp of cold water and begin to pull the mixture together into a ball, if needed add the final tbsp to form a soft dough.
- Roll out the dough on a lightly floured work surface large enough to line a 20cm/8in flan tin. Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.
- Chill in the fridge for 30 minutes.
- Preheat the oven to 200ºC/400ºF/Gas Mark 6.
- Place the cherry tomatoes in a small roasting tin, drizzle with oil and season with salt and pepper before placing on the lowest shelf in your oven – to slowly cook.
- Once chilled, line the pastry case with foil and fill with baking beans (If you don’t have any you can always use rice, beans or pulses – as long as they are dry and heavy enough to prevent the pastry from puffing up!). Blind bake for 15 minutes, then remove the beans/foil and continue to bake for 5 minute to dry out the centre of the base.
- Keep a close eye on the tomatoes, and remove once the tomatoes start to pop open.
- Par boil the green beans and broccoli, immersing in cold water immediately after to stop cooking and ensure they keep their colour.
- Beat together the eggs and cream before seasoning with salt and pepper.
- Once the pastry case has cooked, sprinkle half the mozzarella over the base, then top with the tomatoes, broccoli and green beans.
- Pour over the egg/cream mixture until it just reaches the top of the pastry case, and finally top with the rest of the mozzarella.
- Bake for 15-20 minutes until the top is set and appears golden brown.
- Leave the pastry to cool in the tin, then remove onto a serving plate.
- You are all done! 🙂
I think this combination of flavours works really well! The resulting quiche looks great with the florets of broccoli and roasted tomatoes peeking out through the cheese. I love this combination of colours, especially when you cut into the quiche and reveal the green beans inside. The overall taste of this quiche feels very fresh and spring-like, which I really like 🙂 I will definitely be making this Broccoli, Green Bean, Roasted Tomato and Mozzarella Quiche again!
A Bake in the Life…