We love quiche as a light and simple meal. I played with a new combination for dinner Sunday evening.
This recipe is for a small sized quiche. My quiche dish is 6-1/2 inch. If making a larger quiche double the ingredients and increase the baking time.
3/4 to 1 cup broccoli rosettes
1 small sliced leek
1 ball of mozzarella
2 pinches mixed Italian herbs
freshly ground salt and pepper
puff pastry - 4 squares
Thaw the frozen puff pastry sheets and press in a buttered quiche dish. I used 4 squares which I left standing higher out of the dish to give the dough a rustic look.
Blanche the broccoli to take the bite out of the vegetable but not allowing it to get soft. Drain and place in the dish. Drain the mozzarella and dice. Place the cheese over the broccoli and then sprinkle with mixed herbs. Fry the leek in a pan until just turning glassy. Place over the broccoli-cheese.
Break two eggs in a glass measuring jug. Beat well. Add enough milk to bring it up to one cup. Salt and pepper to taste. Pour over the vegetable-cheese and place in a 180C/350F oven for 30 minutes.
This quiche seems wet when you slice it due to the mozzarella but just be sure the egg is baked through.