A classic cheese tart (or quiche) with broccoli and a pretty pink pickled twist. My pastry turned out to be very flaky, but that’s no bad thing. The trick to keeping the broccoli bright green is to microwave it and add at the final cooking stage. Adding the broccoli later also avoids it getting submerged in the custard filling.
Ingredients
2 banana shallots, thinly sliced
3 tbsp red wine vinegar
1 tsp sugar
6 or 7 stems of tenderstem broccoli
Shortcrust pastry (I made my own but you could use ready-made)
English mustard
100g Cheddar cheese, grated
300ml of milk (or milk & cream)
Method
Ingredients
2 banana shallots, thinly sliced
3 tbsp red wine vinegar
1 tsp sugar
6 or 7 stems of tenderstem broccoli
Shortcrust pastry (I made my own but you could use ready-made)
English mustard
100g Cheddar cheese, grated
300ml of milk (or milk & cream)
Method
- In a small bowl, mix together the shallots, wine vinegar and sugar. Set aside.
- Place the tenderstem broccoli in a microwave proof container with a little water. Cover and cook for 4 to 5 mins. or until the stalks are tender. Drain and set aside.
- Heat the oven to 180C.
- Line a greased 23cm flan tin with the pastry and bake blind.
- Beat the eggs together with the milk or cream.
- Brush mustard over the base of the tart and cover with the grated cheese. Pour over the eggs, milk or cream mixture.
- Lower the oven heat to 170C and bake the tart for 20 mins.
- Arrange the broccoli and pickled shallots over the tart and bake for a further 15 minutes or until the custard is set.