Do you avoid making quiche because you hate blind baking pastry? Or hate making your own pastry… or like making it, but just don’t have the time?
Today’s recipe is for you my friend!
And really, it’s for me too. Because even though I love to faff about in the kitchen for hours on end, the days of me actually doing that are long gone.
With a very busy toddler and another babe on the way, I like my cooking fast and healthy. And on Mondays, vegetarian, to support the Meatfree Mondays campaign.
My excellent friend Hanna sent me her friend Dannika’s recipe via text message and said I had to try it because it was amazing. Who the hell am I to argue? Besides, I do lurrve a challenge of delicious proportions.
I am very pleased to report back that this recipe is indeed easy, quick and scrumptious – thanks a million Dannika via Hanna!
To make it even quicker I reckon you could chop the broccoli into smaller chunks and forgo the steaming. Just chuck them in there and hope the oven heat cooks them perfectly al dente. That’s totally untested, but I’m pretty sure it will work.
Using puff pastry is a dream, and I used reduced fat to make it slightly healthier. You don’t even have to blind bake the sucker, just use a metal tin (a cake tin is perfect) and grease it well and you are off.
The broccoli and fetta flavour combo is amaze balls, so definitely try it first up. Once you’ve got the recipe down pat, experiment with other flavours – I’ve already tried steamed pumpkin and zucchini in place of the broccoli. Both times with a little pinch of hot dried chilli flakes thrown in. Just brilliant.
I’m sure you can come up with something even better if you put your thinking cap on. If you do, be sure to come back here and tell me. You should never be shy to share your genius ideas with the world. We need to know!
Last but not least, I’m linking this up with Veggie Mama’s Meatless Mondays. Click through for lots of veggie feasts!
Dannika’s easy broccoli and fetta quiche
- 1 sheet puff pastry (I used reduced fat)
- 1 head broccoli (about 300g)
- 4 eggs
- 1/2 cup (150g) sour cream
- 1 cup (200g) Greek-style yoghurt
- 2 tablespoons grainy mustard (I used Dijon)
- 120g (about 2/3 of a 200g block) fetta cheese
1. Heat oven to 190C. Grease a 20cm round cake tin or pie dish and press in the sheet of puff pastry. Pinch around the edge if it hangs over the sides.
2. Cut the broccoli into large chunks and steam for 5 minutes until almost tender. Place the broccoli into the pastry shell.
3. Place the eggs, sour cream, yoghurt and mustard into a large bowl. Season with salt and pepper and whisk until combined.
4. Crumble in half the fetta and stir gently. Pour the mixture over the broccoli.
5. Sprinkle the remaining fetta on top and bake in the oven on the middle shelf for 35-40 minutes until puffed and golden and set in the centre (check with the tip of a sharp knife, no raw egg should come out on the knife).