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Dinner with Rukmini
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Quick Cook Broccoli Gruyere and Parma Ham Quiche
Introduction from Rukmini Iyer
This recipe is an adapted version of the broccoli and blue cheese puff pastry quiche from <i>The Green Roasting Tin</i>, inspired by my friend Sapphire, who told me about a version of the quiche she made with Parma ham. It works beautifully with the gruyère and sage leaves for a smart, French-style lunchbox.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Lay the puff pastry, leaving it on the paper that it comes wrapped in, in a roasting tin or baking dish, small enough that the pastry comes up the 4 sides of the dish to form a shallow ‘cup’ for the rest of the ingredients. Don’t worry about the overhang, it’ll crisp up.
Scatter the broccoli florets and red onion over the pastry. Whisk the crème fraîche, eggs and grated cheese together with a pinch of salt and freshly ground black pepper and pour this all over the vegetables.
Scatter over the sage leaves, lay the Parma ham over the top, then transfer the quiche to the oven and bake for 25 minutes, until the pastry is golden brown and the filling just set.
Let the quiche cool down a little before.
Make it veggie: Leave out the Parma ham, add a few more sage leaves, substitute the gruyère with cheddar, and grate a little more cheddar over the top of the quiche before baking. (I would think about adding a few sliced mushrooms, but that’s because I add mushrooms to everything.)
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