Baby Broccoli, Leek & Gorgonzola Quiche
Quiche is one of those dishes I make once a year, usually when I have guests over or when I get sick, so it lasts for a few days. Last week I happened to be sick, so I figured it's time to make a quiche. The ingredients I had in the fridge and used in this recipe were very random, but went together beautifully. The quiche turned out really tasty, I loved my flaky pie crust and the filling packed with veggies and aromatic cheese. Leeks and broccoli are in season now, so grab some at your local farmers' market and get cooking!
- 1 pie crust
- 2 leeks
- 2 cups baby broccoli
- 1 shallot
- 1 serrano pepper
- 2 tbsp flour
- ½ tsp salt
- ½ tsp baking powder
- 3 eggs
- 1/3 cup mascarpone
- 1/3 cup gorgonzola
- 1/3 cup heavy cream
- olive oil
Preheat the oven to 190C / 375F.
Take the pie crust out of the fridge and press into a 9 inch tin. Pierce the bottom with a fork and bake for 10 minutes. Take the crust out of the oven and reduce heat to 175C / 350F.
In a saucepan, bring some water to a boil and cook the baby broccoli for 2 minutes. Remove, drain and set aside.
Heat some oil in a frying pan. Chop the leaks and the shallot, and when oil is hot add them together with serrano pepper into the pan. Saute for 5 minutes. Add in baby broccoli and cook one more minute.
Combine the flour, baking powder and salt in a small bowl.
In a large bowl beat the eggs until fluffy. Add cheese, cream and flour mixture, and stir to combine.
Arrange veggies on the crust and pour the liquid mixture over. Bake the quiche for 35 - 40 minutes.