Hejhej. How’s everyone doing? I thought I’d finally post another recipe for one of the dishes I made in the first week of the #VegBoxChallenge. I’ve always loved Quiches (my mum makes a delicious one) but I don’t feel like I have enough quiche in my life, so I was really happy when I came across a good recipe that was 1) a quiche and 2) would make use of two of the vegetables from my box. Well the original recipe wouldn’t have, but I thought it was a pretty straight forward substitute. Because I made some changes and because I promised to blog more recipes where you can use the marinated feta from this recipe, I thought I’d quickly blog about it.
RECIPE: Quiche with Chargrilled Asparagus, Roasted Broccoli and Marinated Feta
♘ Preheat the oven to 200°
♘ Make the pastry. I used the recipe from here (but it’s in german, so I’ll take you through it).
Mix 130g of flour, 20g of parmesan, 1/2 teaspoon of salt, 65g of butter (cold), 1 egg and if you like some herbs and knead it into a dough. Then shape it into a ball, wrap it in cling film and put it in the fridge for 30min.
♘ Break off the woody stalks of one bundle of green asparagus, cut the asparagus into 1cm bits and fry the pieces in a griddle pan in a little bit of olive oil. When it’s cooked, sprinke with a tiny bit of salt.
♘ Cut one head of broccoli into little florets. Marinate in a little olive oil, salt, pepper and oregano.
♘ Spread the florets on a baking tray (covered in silver foil) and roast until it’s cooked and crispy (around 10 minutes)
♘ Whilst this is happening, roll out the pastry, then put it into a springform pan (you don’t need to grease it). Once the broccoli is cooked, put the springform pan in the oven and bake until slightly browned at 170° (I didn’t put anything on top to keep it down, and probably should have done, but still worked fine)
♘ Make your egg mixture: Separate two eggs. Whisk the egg whites until they’re stiff, and mix your (slightly cooled down) broccoli and asparagus, approximately 150g marinated feta (see this recipe), another tablespoon of grated Parmesan, and 75g soured cream with the egg yolk.
♘ Gently fold in the whisked egg whites
♘ Fill this into your springform pan with the pre-baked pastry and bake for another 20 minutes until lovely golden brown.