I had a few disastrous moments in the kitchen the past few days starting with a cheese and onion bread that just wouldn’t cook (not due to lack of trying) and ending with me almost killing my new juicer with three plums (I think I figured this one out though). No need to state then how absolutely thrilled I was when this tuna and broccoli quiche came out beyond perfect!
The crust of a quiche can be tricky, but this one was done within half an hour with a delicious parmesan cheese hint that partners well with the tuna and broccoli. I added some sour cream to the filling instead of conventional cream, which really makes this a winner.
210 g flour
2 tablespoons parmesan cheese
100 ml butter
30 ml water
2 tins tuna
200 g broccoli, blanched
250 ml sour cream
50 ml milk
Handful of grated cheddar cheese
1. Sift the flour and add the parmesan cheese. Rub the butter in with your fingertips to form crumbs. Beat the egg and mix with the water. Add to the flour mixture and cut with a knife until a dough is formed.
2. Refrigerate the dough for half an hour where after you can roll it out and press it into a quiche dish. Bake for 30 minutes at 180 degrees.
3. Arrange the tuna and broccoli on top of the cooked crust. Add some salt and black pepper.
4. Beat the eggs, sour cream and milk and add to the tuna and broccoli. Scatter some grated cheese on top and pop in the oven for 45 minutes at 180 degrees.
5. Serve with lots of black pepper and a green salad.
* The dough will be enough for two crusts. You can freeze half for future use.