Tomato, Feta and Broccoli Quiche

Name: Tomato, Feta and Broccoli Quiche
Yield: 4 servings
Cuisine: American
Ingredients: 225 grams Plain flour; 300 ml Milk; 1 Handful each cherry tomatoes, cooked broccoli, feta, spinach, pepper or other veg; 2 Eggs; 100 grams Butter

Pippa Bailey @cook_3731899

London, United Kingdom

Tomato, Feta and Broccoli Quiche

Pippa Bailey @cook_3731899

London, United Kingdom

Saved

Ingredients

4 servings

225 gramsPlain flour
300 mlMilk
1Handful each cherry tomatoes, cooked broccoli, feta, spinach, pepper or other veg
2Eggs
100 gramsButter

Saved

Steps

1

Rub 200g of the flour and your butter together, then add 8 tablespoons of water. Combine to make the pastry
2

Roll out and use to line pre-greased 20cm tin. Refrigerate for 20 mins and preheat oven to 180 fan.
3

Line pastry case with greaseproof and baking beans, blind bake for 20 mins then take out beans and greaseproof and bake for a further 5-10 mins until golden
4

At the same time as the pastry is cooking, roast your cherry tomatoes and pepper in a dash of olive oil
5

Saut? your onion, then add 300ml milk and 25g of flour and stir over a low heat until it thickens. Remove from heat and leave to cool for 5 mins before beating in the eggs
6

Add your spinach, pre-cooked broccoli and peppers to the sauce, then pour into your pastry case
7

Scatter your tomatoes and feta cheese on top. Bake for 35-40 mins