tenderstem broccoli, spinach and cottage cheese quiche

… what a week.  There was genuinely a moment this week when I didn’t know what day it was.  I believe today is Thursday but i’ll just have to say it is and then go for it.  Sleepless nights, manic days and oh yes that ridiculous election in America.  It’s hard not to be effected by the outcome, particularly when the man who would be got to where is is so divisively with such ugly rhetoric… but this is not the place for that rant… it’s perhaps all a little too manic for me to even post much and you don’t really want to read stuff about my busy week because you may weep even further into your cornflakes…so i’ll leave you all with some lovely pictures of quiche.  Served warm it made a glorious brunch for friends this week and warm quiche has the power to make things good again… maybe I should send one to the white house…

tenderstem broccoli, spinach and cottage cheese quiche

I do love a quiche and whilst they can be quite a summery dish they are lovely any time of year and with all the big Christmas festivities about to happen they’re a nice, light way to ease into the season… plus they also work very well as party food.  My mum’s staple at any gathering were a couple of ‘warm-from-the-oven’ quiches and they were always winners.  This broccoli and spinach one is divine and uses cottage cheese for a little healthier difference.  The cottage cheese adds sharpness to the richness of the cream.  Any vegetables work well in a quiche but the tenderstem is particularly good for texture and crunch.

for the pastry

• 250g plain Homepride flour
• 100g butter
• 50g finely grated strong cheddar cheese
• 3 chive leaves – finely chopped
• water to mix

for the filling

• 1 bunch of spring or salad onions – finely chopped
• 150g tenderstem broccoli – chopped into decent sized lengths
• 200g baby spinach leaves
• butter and olive oil
• 2 sprigs fresh rosemary
• 1 tablespoon of fresh lemon thyme or regular thyme
• salt and pepper
• 4 large free-range eggs – beaten
• 150ml single cream
• 100ml cottage cheese

i’m using a 25cm, 3cm deep fluted tin with a loose bottom which i’ve greased well

pre-heat the oven to 160C fan

start with the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheddar  and chopped chives then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little more water to create the dough but you will feel how ‘short’ the pastry is.  Flatten out the ball slightly, wrap in cling film and pop in the fridge for at least 30 minutes

in a large pan gently melt a generous amount of butter with a little olive oil and throw in the finely sliced spring onions, let them saute on a gentle heat for about 5 mins… a little colour is nice but don’t take it too far.  Add the broccoli, stir well and pop the lid on to let them steam for about 5 mins until they soften a little but still have bite, then add the spinach, lid back on and  let it soften as the broccoli cooks – turn the heat off and let the pan cool on the hob

now your pastry should be ready, roll it out and line your greased quiche pan. Scrunch up some baking parchment to make it pliable, then flatten it out and then lay this into the pastry case and pour some baking beans on top. Blind bake for 15 minutes on 150C

after 15 mins, remove the pastry and carefully lift out the beans – place the pastry back in the oven for another 5 mins to allow the base to turn golden

once your pastry is pale gold, take it out of the oven and set aside whilst you beat the eggs into the cream and cottage cheese – season well.

carefully tip the cooked veg into the pastry case – I do this by hand to get an even arrangement and the veg is usually cooler by this time, finally pour the cream egg mix all over and  bake on 160C for about 15-20 minutes until golden and risen, set aside on a wire rack to cool.  The quiche should easily slide out of the tin.

eat and of course, enjoy!