Broccoli, Ham & Cheddar Quiche

📝 Ingredients

• 1 ready-rolled shortcrust pastry sheet (about 230 g)
• 300 g broccoli (1 small head)
• 160 g cooked ham (4 slices of 40 g each)
• 80 g cheddar (60 for the filling, 20 for the top)
• 4 eggs
• 200 g fromage frais 3%
• 100 ml semi-skimmed milk
• 1 tsp Dijon mustard
• Salt, black pepper, nutmeg

🍴 Utensils

• 26 to 28 cm tart tin
• Saucepan
• Mixing bowl
• Whisk
• Grater
• Colander

📖 Steps

1. Preheat the oven to 190 °C (fan if possible). Unroll the pastry into the tin, keeping its baking paper, press it well into the corners and prick the base every 2 cm with a fork. Keep in the fridge while you prepare the rest.
2. Cut the broccoli into small florets of 2 to 3 cm (the stalk can be peeled and diced). Cook them for 4 minutes in a saucepan of boiling salted water: they should stay bright green and slightly firm. Drain and rinse under cold water to stop the cooking.
3. Spread the florets out on a clean tea towel and pat them thoroughly dry: any remaining water would make the pastry soggy. Cut the ham into dice of about 1 cm and grate the cheddar.
4. Bake the pastry case on its own for 10 minutes, until dry to the touch and barely golden. If it puffs up during baking, gently flatten it with the back of a spoon. This blind baking prevents a soggy bottom under the filling.
5. Meanwhile, in a mixing bowl, whisk the eggs, fromage frais and milk into a completely smooth filling. Add 60 g cheddar, 3 gratings of nutmeg, some pepper and just a small pinch of salt: the ham and cheddar are already salty.
6. Spread the mustard over the blind-baked base with the back of a spoon. Arrange the florets and diced ham evenly, gently pour the filling over the top, then sprinkle with the remaining 20 g cheddar.
7. Bake for 30 to 35 minutes at 190 °C, until the quiche is puffed and golden brown and the centre barely wobbles when you shake the tin. A knife inserted in the centre should come out clean.
8. Leave to rest for 10 minutes before removing from the tin and slicing: the filling firms up and the slices hold their shape. Serve warm, or leave to cool completely before cutting into 4 portions to take with you.