1cFrozen Broccolithawed to room temperature, drained and cut into smaller florets
1cMilk
1/2tspSalt
1/2tspDry Ground Mustard
1/4tspPepper
Fresh Italian Parsleychopped, plus a sprig for garnish
Instructions
Place frozen broccoli into a strainer to drain over a bowl and allow to come to room temperature.
TO MAKE THE SHORTCRUST:
In the bowl of a food processor, add the flour, salt and butter. Pulse until it forms a coarse crumb. Drizzle in the 3 tbsp of water and allow it to come together. If it still seems too dry, add 1/4 tsp more at a time. It will form a ball with some loose crumbs. This is okay. Place into plastic wrap, form into a disc and refrigerate for 1 to 3 hours.
After the dough has chilled, place onto a lightly floured surface and roll until you get about an 11" circle (just slightly larger than your quiche pan). Place the dough into the pan, gently fitting it in and using your rolling pin, remove any excess.
Using a fork, dock the dough and immediately refrigerate for another 15 minutes.
This dough needs to be blind baked before proceeding. This means you need to weigh it down or it will puff up. I just used a cake pan, but if you have pie weights or even dried beans that you use specifically for baking, that works perfectly as well. Bake for 20 minutes, remove the weights and continue to bake for up to another 10 minutes or until golden and cooked through.
TO MAKE THE FILLING:
Meanwhile, prep your filling. Whisk eggs, adding salt, pepper and ground mustard powder.
Dice the ham and shred the cheese. Also take this time to cut the thawed broccoli into smaller florets.
Layer the broccoli, ham and cheese over the crust. I like to sprinkle a bit more pepper at this point.
Slowly pour the egg mixture over the filling trying to cover as much as possible. Place the quiche pan onto a sheet pan in case it overflows. Bake for 35-40 minutes or until a knife inserted in the center comes clean. Let stand for 10 minutes before cutting.