Recipes

Broccoli Quiche

Ingredients:

20g butter

2 leeks, white part only, washed and thinly sliced

300ml cream

3 eggs

2 egg yolks

1/2 cup Coles Brand grated cheddar

250g broccoli, cut into florets

1 1/4 cups plain flour

1/4 cup polenta

125g chilled butter, chopped

1 egg

1 - 2 teaspoons cold water

Method:

Step 1: To make the pastry, process flour, polenta and butter in a food processor until the mixture resembles breadcrumbs. Add egg and water and process until a dough forms. Shape into a disc and wrap in plastic wrap. Refrigerate 20 mins.

Step 2: Meanwhile, melt butter in a frying pan over medium heat. Cook leek for 5-8 mins, stirring, until softened but not brown. Set aside to cool.

Step 3: Grease a 23cm loose based tart tin. Roll pastry on a lightly floured surface until 3mm thick. Ease into prepared tin. Trim edges and prick the base with a fork. Chill for 10 mins.

Step 4: Preheat oven to 200C or 180C fan-forced. Line pastry with baking paper and fill with rice or pastry weights. Blind bake for 15 mins. Remove paper and rice (or weights) and bake for another 5 mins, until pastry is dry.

Step 5: Whisk together cream, eggs and egg yolks. Season. Spread leek over pastry shell. Scatter over half of the cheddar and then the broccoli. Carefully pour over the egg mixture and top with remaining cheddar. Bake for 10 mins. Reduce oven to 180°C or 160°C fan and bake for another 30 mins or until set. Cool slightly in pan before cutting into wedges to serve.