Broccoli and Carrot Quiche

 

Ingredients

 

Serve 6

• 1 quantity Short-Crust Pastry With Egg (see page 985)

 Filling:

• 8 oz/250 g broccoli

• 6 scallions/spring onions, coarsely chopped

• 2 carrots, thinly sliced

• 3 eggs

• 4 tbsp milk

• 2 tbsp heavy/double cream

• 3 oz/90 g Emmental cheese, sliced

• 1/8 tsp freshly grated nutmeg

• salt and freshly ground black pepper to taste

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Method:

1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 400°F/200°C/gas 6.

2. Butter and flour a 9-inch (23-cm) pie dish. Cook all the vegetables in salted, boiling water for 4-5 minutes. Drain well.

3. Roll the pastry out very thinly on a lightly floured work surface. Line the prepared pan with the dough, trimming the edges to fit.

4. Arrange the vegetables on top. Beat the eggs, milk, cream, Emmental, nutmeg, salt, and pepper in a large bowl. Pour the mixture over the vegetables.

5. Bake for 25-30 minutes, or until golden. Serve hot or at room temperature.