Quiche with broccoli and spinach
Description
It goes wonderfully with tea and coffee. Long ago quiche—or Lorraine pie—was made from leftover bread and other odds and ends. After French cooks greatly refined it, it came to be seen as French food. Quiche is very straightforward to prepare. You can confidently count it among quick home baking. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making broccoli and spinach quiche.
- 2
Step 2
Place the soft butter in a bowl.
- 3
Step 3
Add the egg.
- 4
Step 4
Mix thoroughly with a fork. You don’t need to make it perfectly uniform.
- 5
Step 5
Add salt and flour to the bowl.
- 6
Step 6
Knead the dough until it doesn't stick to your hands. Refrigerate for 10-15 minutes.
- 7
Step 7
Roll the dough out slightly larger than the diameter of the pan. Mine is 20 centimeters. Place it in the pan so a rim forms along the edge. Prick the dough all over with a fork.
- 8
Step 8
If you have fresh broccoli, break it into florets and boil in water until tender. Cool and chop. If frozen—thaw, rinse, and chop. Dice the ham into small cubes. Arrange the ham and broccoli on the dough.
- 9
Step 9
Whisk the eggs with milk and salt to taste.
- 10
Step 10
Add grated cheese.
- 11
Step 11
Pour the prepared custard filling over the pastry with broccoli and ham. Finely chop fresh spinach and add it to the quiche; thaw frozen spinach and spread it evenly over the entire surface.
- 12
Step 12
Bake the quiche in an oven preheated to 175–180 degrees for 30–35 minutes.
- 13
Step 13
A fragrant, tender broccoli and spinach quiche is ready. You can serve it hot or cold.