Roasted Purple Sprouting Broccoli and Bacon Quiche
Preparation Time: 30mins Resting Time: 1 hour - overnight (only if you’re bothering to make the pastry) Cooking Time: 90mins
For the pastry (or just use shop bought shortcrust): 100g unsalted butter, room temp. 180g plain flour 2 egg yolks a pinch of salt and sugar a couple of tbsp of cold water For the filling: 200g smoked bacon lardons 200g purple sprouting broccoli 300ml cream 3 whole eggs, plus 2 yolks salt and pepper
Make it! For the pastry - blitz all the ingredients in a processor, until it looks breadcrumb-like. Then bring the dough together with your hands. Wrap in cling and chill for a couple of hours (or overnight). Douse the broccoli with olive oil, scatter with salt and pepper and bake on 180C/350F/Gas 4 for 20mins, until it has burnished edges. Fry the bacon lardons until crispy and golden. Flour and butter a tart case, and roll out the chilled pastry to the thickness of a 50p piece, then carefully line your case with it. Pop the whole thing in the freezer for 15mins (this stops it shrinking). Place a layer of greaseproof paper on top of the pastry and fill it with baking beans (or rice, lentils, coins work well). Bake for half an hour, then remove the beans and cook for another 10mins. For the filling, whisk the eggs, yolks, cream with salt and pepper. Brush the pastry with egg white and add the bacon, broccoli and egg mixture. Bake for 40 mins or until golden.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!