The most delicious quiche we've had to date. The broccolini and goat cheese are great flavours together and you can choose whether or not you want to add the bacon for an extra kick or keep it vegetarian!
Serves 4 people
150g Cold Butter, Cut into Cubes
½ Tsp Salt
5 Eggs, 1 separated
2 Tbsp of Cold Water
40g Parmesan Cheese, Grated
1 Bunch of Broccolini
1 Bunch of Spring Onion
3 Rashes of Bacon, chopped
125g Meredith Dairy Fresh Goat Cheese
300ml of Light Thickened Cream
1 Tsp of Dijon Mustard
Combine flour, cold butter cubes and salt in a large bowl and mix using your fingers until the flour and butter come together in a breadcrumb like mixture. Add parmesan and a pinch of ground black pepper to the mix.
Beat the yolk of one egg and the water in a small bowl and combine with the flour mixture. Using your hands, bring the mixture into a ball and adding extra water a tsp at a time until it comes together in a smooth ball. Press into a disc shape and wrap in glad wrap and place in the fridge for at least 30 minutes.
After 30 minutes, remove the pastry from the fridge and roll out on a floured surface using a rolling pin. Once it is large enough to cover your loose-bottom tart pan, press it into the pan and trim the edges. Prick the base with a fork. Cover with baking paper or foil and fill with beans or rice. Place in the oven at 200 degrees C for 15 minutes.
Remove the baking paper and rice/beans and return to the oven for a further 5-10 minutes until the tart shell is golden. Remove from the oven and set aside to cool.
Trim the ends off the spring onion and fry in olive oil in a pan on medium heat for 5 minutes or so until they have softened and begin to char. Meanwhile, place the broccolini in a pot of salted boiling water for 2 minutes. Remove the spring onions and broccolini and roughly chop. Place your bacon pieces in the fry pan and cook until becoming crispy.
To make the filling, place half of the goat cheese in a bowl and soften using a fork. Add the cream and combine until smooth. Beat the remaining 4 eggs together and add to the goat cheese mixture, along with the dijon mustard.
Place half of the broccolini and spring onion pieces in the bottom of the tart shell. Half fill the shell with the goat cheese mixture. Add the remaining broccolini and spring onion on the top as well as the cooked bacon pieces. Crumble the remaining goat cheese over the top. Place on a tray and in the oven at 180 degrees C. Top up the shell with the remaining goat cheese mixture once it is in the oven until full to the brim.
Bake for 30-45 minutes or until the centre of the quiche is just losing it's wobble.
Remove from the oven and allow to cool for a minute before removing from the tin.