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leek, potato and broccoli quiche

20 July 2019 by Dominic Franks

vegetable quiche

It’s summer and so there’s leek, potato and broccoli quiche.  Of course there’s always quiche but now it’s summer it’s officially quiche season and so i’m trying a few new combinations of flavours with my classic quiche recipe.  The original recipe comes from 1970’s celebrity chef Robert Carrier via my mum and it includes a soured cream alongside a single cream and eggs.  Its very simple but beautifully rich and makes for a wonderful base that will take all sorts of fillings. In fact I was trawling through old recipes this morning and came across this one from just over a year ago.  It’s a lovely recipe but the post is also a reminder of how sick I was this time last year.

I’ve been thinking a lot about how sick i’ve been in the past 12 months and how I went from the healthiest i’ve ever been back in July last year, to the hospital in just over a month of pain and confusion.  Sometimes I get quite low about it all.  It was a really difficult time physically and emotionally and whilst i’m now in remission and loaded with drugs for probably the rest of my life, I don’t think i’m quite over the emotional side either.  I never expected to get sick.  It wasn’t in my trajectory for getting older and wiser and fitter and it really threw me.  It’s also taken me longer than I thought it would to get my fitness, health and confidence back.  I’m still not 100% recovered which I find frustrating but then I remind myself that it could be a lot worse and that given timeI will get back somewhere near where I used to be.

Even more frustrating is that some of the drugs i’m on for vasculitis which is my immune disease, make me feel nauseous.  It’s a horrid feeling that is pretty constant but gets worse at around 4pm each day.  It’s not that I want to be sick, I just have the feeling that I do.  Thankfully it’s not put me off my food but i’ve been craving really simple, basic food recently, nothing too flavourful or fancy… this quiche is perfect.

check out my insta-stories today for a live run-through of the making of the quiche

vegetable quiche

for the pastry
  • 250g plain flour
  • 100g butter
  • 50g finely grated strong cheddar cheese
  • water to mix
for the filling
  • 6 or 7 Spring onions – chopped
  • 5 small new potatoes – skin on, thickly sliced
  • 1 medium leek – finely sliced
  • 100g tenderstem broccoli  – roughly chopped
  • butter and olive oil
  • fresh chives, rosemary and thyme – finely chopped
  • salt and pepper
  • 4 free-range eggs – beaten
  • 150ml single cream
  • 100ml soured cream

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

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 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.  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 spring onions and potatoes and let them slowly seat for at least 10 mins or until the potatoes begin to soften and colour, then add the leeks, broccoli and plenty of pepper and let then sweat for a little until they begin to soften, then add a little salt and the thyme, then turn up the heat a little and saute them further.  Turn the heat off, place the lid on and set aside.

now your pastry should be ready, roll it out and line your greased quiche pan. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 15 minutes on 150C
once your pastry is turning golden, take it out of the oven and set aside whilst you beat the eggs into the cream… spoon the filling into the pastry case followed by the cream and egg mix. 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.
vegetable quiche
eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: broccoli, leeks, potatoes, quiche, summer, vasculitis, vegetarian

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Comments

  1. Mummy says

    20 July 2019 at 4:49 pm

    Beautiful words Dom – you are amazing and we love you x

  2. Jean says

    20 July 2019 at 4:54 pm

    I was shocked when I read last year that you had been so ill and am so pleased that you are more or less better. Better to be on drugs for the rest of your life than ….well, you know what I mean.
    The quiche looks delicious, I love vegetable quiches and have you to thank for the idea of putting sliced potato in them.

    • Dominic Franks says

      30 July 2019 at 10:20 am

      thanks for the support and love Jean, it’s all very much appreciated

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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