I experimented with a basic Quiche recipe and came up with this distinctively flavored blue cheese and broccoli pie. Although both ingredients have strong characteristics, they balance one another and blend together to create a sumptuous dish. It would be great for a light lunch with rocket or endive salad. The blend of ingredients would also do well in little, individual pies and served as hors d’oeuvres.
- 1 package puff pastry (375 grams)
- 1 cup cooked broccoli cut into very small pieces
- 50 grams Danish blue cheese, crumbled
- 1 medium to large shallot, thinly sliced
- 1 clove garlic, diced
- 2 eggs
- 1/8 cup of milk
- fresh or dried sage, to taste (not too much! about 1/4-1/2 tsp)
- salt and pepper
- 1 medium-sized tomato, sliced
- Preheat oven to 200 C
- Line a 7 inch Pyrex pie plate with crust, prick the bottom and put in oven to start pre-cooking while you prepare the other ingredients.
- In a medium size bowl beat the eggs, milk and seasoning.
- Add the garlic, shallots, and blue cheese and beat some more.
- Add the broccoli.
- By now your pie crust should be starting to cook. Remove from oven and pour in the broccoli-egg-cheese mixture. (Remember to close the oven door while you do this so you don’t lose all the heat!)
- Lay the tomato slices on top.
- Cover with another layer of pastry.
- Bake for 40-50 minutes. Check the pie after 30 minutes and turn if one side is browning more than the other.
- Allow to cool for about 20 minutes before serving.
Quiche doesn’t usually have a top crust. I just really enjoy puff pastry – so any excuse to eat more of it!
Adjusting Quantities for Larger Pies
- The 375 gram package of pastry was more than enough for my 7 inch pie plate, in fact, I had enough pastry left over to make a fruit pouch. So if you’re working with a larger pie plate you’ll have enough pastry, but you’ll need to increase the quantities – of the other ingredients – proportionally.
- The quantity of milk and eggs could be increased, even for a 7-inch pie plate. I purposely limited the eggs to cut down on cholesterol because this dish is loaded with it! Eggs, pastry, cheese…
I wanted to write about Quinoa for the letter Q in my A-Z Food as it’s such a magnificent food, but I haven’t yet mastered cooking it.
What makes it so great? It’s a plant that provides a complete protein, and it’s right up there with oats for protein concentration.
If you want to give it a try, there’s lots of information on the web. Clearly, I haven’t yet found a website that successfully communicates (to me) how to cook it. When cooked properly, its texture is a bit like couscous, and mine’s more like a sticky blob!