Ingredients
- 100g unsalted organic moulded butter
- 200g flour
- 1/2 teaspoon salt
- 50 ml water
- 4 eggs
- 1 head of broccoli
- 200g bacon lardons
- 100 ml milk
- 100ml cream (15% fat content)
- Salt and pepper
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Preparation
- Cut the butter into small cubes and add to a large bowl along with the flour and salt.
- Gradually add in the water,
- and mix to form a smooth ball of dough. Leave to chill in the fridge for 30 minutes.
- Roll the dough out on a floured work surface.
- Place the sheet of dough in a tart pan (greased and floured, or lined with parchment paper).
- Cook the broccoli in a large pot of boiling water. Drain and set aside.
- Fry off the lardons in a pan.
- Prepare the quiche filling by beating the eggs together with the milk, cream and pepper.
- Add in 2/3 of the broccoli, crushing it with a fork.
- Sprinkle the lardons over the pastry base, then pour over the broccoli quiche mix. Dot with the remaining broccoli florets.
- Bake at 180° for 30 minutes.
And don't forget to grade the recipe:
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