Recipe of Tasty Tomato, Feta and Broccoli Quiche

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Tomato, Feta and Broccoli Quiche. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Tomato, Feta and Broccoli Quiche Recipe. This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus.you get the idea!

You can cook Tomato, Feta and Broccoli Quiche using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tomato, Feta and Broccoli Quiche

1. Take 225 grams of Plain flour.
2. You need 300 ml of Milk.
3. Prepare 1 of Handful each cherry tomatoes, cooked broccoli, feta, spinach, pepper or other veg.
4. It’s 2 of Eggs.
5. Prepare 100 grams of Butter.

Heat oil in a large skillet over medium-high heat.Saute onion and garlic until golden.Stir in the cooked broccoli and heat through.Drain broccoli; rinse in cold water until cool.

Tomato, Feta and Broccoli Quiche step by step

1. Rub 200g of the flour and your butter together, then add 8 tablespoons of water. Combine to make the pastry.
2. Roll out and use to line pre-greased 20cm tin. Refrigerate for 20 mins and preheat oven to 180 fan..
3. Line pastry case with greaseproof and baking beans, blind bake for 20 mins then take out beans and greaseproof and bake for a further 5-10 mins until golden.
4. At the same time as the pastry is cooking, roast your cherry tomatoes and pepper in a dash of olive oil.
5. Saut? your onion, then add 300ml milk and 25g of flour and stir over a low heat until it thickens. Remove from heat and leave to cool for 5 mins before beating in the eggs.
6. Add your spinach, pre-cooked broccoli and peppers to the sauce, then pour into your pastry case.
7. Scatter your tomatoes and feta cheese on top. Bake for 35-40 mins.

How To: Hold a Chef's Knife.Broccoli is baked with a creamy mixture of pureed tofu and soy milk with a hint of Dijon mustard and garlic.Substitute spinach for the broccoli, if you prefer.

Cooking the broccoli for a very short time, called blanching.It brings out the bright green color of the broccoli and softens it just a bit.It tastes a lot like spanakopita (Greek spinach pie), packed full of fresh spinach and feta cheese and topped with the tastiest tomatoes It's easy to make because you don't have to fuss with a crust (similar to my crustless broccoli, bacon, and cheddar quiche) and you can serve it.A Greek style quiche, stuffed with artichokes, olives, and sun-dried tomatoes, where each bite is more tempting than the last.The Greek Quiche with Artichokes, Kalamata Olives, Sun-Dried Tomatoes & Feta.