A quiche is a great snack to have nearby, it can also be part of a larger meal around the dinner table. Can be served cold at a picnic or fresh from the oven at a dinner party with friends. (Photo of quiche at picnic) (Photo of quiche at dinner table)
Equipment
Baking paper
Baking dish (Check size required)
Wooden Spoon
Rolling pin
Ingredients
175g Plain Flour
100g Butter
3 large eggs
Milk
Cheese 50-75g
1 large fresh broccoli
1 large onion
(Photo of all ingredients)
For the pastry
(Photo of ingredients used in quiche)
Cut your butter into small chunks, about 3-5cm in size should do the trick. (Photo of cut butter)
Add your butter and flour into a medium to large bowl.
Using the tips of your fingers, rub the flour into the butter until you get a golden bread crumb consistency. (Photos of bread crumb consistency)
Add 1 egg and 4 tbsp into the mixture and mix together, it should form a solid ball relatively quickly. Then wrap in clingfilm and place in fridge for 15 minutes. (Photo of pastry ball)
Place the chilled pastry on piece of baking paper and then place another piece of baking paper on top. Roll the pastry until it’s about 1cm thick. (Photo of pastry rolled out between two pieces of baking paper)
Carefully place the pastry into a baking dish and cook for 15 minutes, we want the pastry to become harder and partially cooked (Photo of pre-baked pastry)
Quiche Filling
(Photo of ingredients used in quiche filling)
Rinse the broccoli in a bowl of water. By hand, break the broccoli into small to medium sized chunks. Any pieces that seem too large, cut in half using a sharp knife. (Photo of broccoli chunks)
Fill a pan with water and bring to the boil, place broccoli in boiling water for 5 minutes. We don’t want to fully cook the broccoli, we just want to soften it a bit.
Dice 1 large onion and cook in a small pan. Like before, we only want to soften the onion a little bit. (Photo of diced onion)
Add 2 large eggs, 50-75ml milk and 50-75g cheese into a large bowl, salt and black pepper, mix using a wooden spoon
Add half the quiche filling into the pre-baked pastry, then place in the broccoli and onion, then the remaining quiche filling. (Photo of quiche before cooked)
Place in oven for 35 minutes, checking periodically that the quiche isn’t burning.
If the quiche does start to burn you can place tinfoil on top to help protect it while the inside of the quiche finishes cooking.
Check the quiche is cooked throughout by placing a knife in the center. It shouldn’t have any eggy residue on it.
(Photo of cooked quiche)
Vocabulary List
| English | 日本語 |
| Chunks | |
| Should do the trick | |
| Consistency | |
| Mix together | |
| Chilled | |
| Baking paper | |
| Roll | |
| Partially cooked | |
| Rinse | |
| Bring to the boil | |
| Dice | |
| Pre-baked pastry | |
| Remaining | |
| Checking periodically | |
| Throughout | |
| Residue |
Alternatives
If you want to reduce your gluten intake, you can use 75g flour and 75g gluten free flour. The pastry texture remains relatively similar without subtracting from the taste.