Broccoli and Cheddar Quiches - makes approx 14-16
120g, 6oz Plain flour
110g, 4oz Unsalted butter plus a tiny knob
A couple of tbsp water
Small broccoli spears
75ml full fat greek yoghurt
100g, 3.5oz Vintage (sharp) cheddar
Rub the butter into the flour until it resembles breadcrumbs. Add in only enough water to make a dough and bring it together with your hands (don't handle too much, pastry likes to be cold.)
You should never need to grease a pan for pastry but I found if I take a tiny knob of butter and rub it into the fairy cake (cup cake) pan really lightly, it makes these come out much more easily.
Roll out the pastry and use a cutter to cut out circles. Press gently into the tin and then put into the fridge until ready to cook.
Cook the mini florets of broccoli in boiling water for 3 minutes then run under cold water to cool them down and stop the cooking.
Preheat the oven to 180-200oC (350-400F).
Grate the cheese and mix with the egg, yoghurt and milk. I used Davidstow Cornish Crackler for these and I think they do need a really strong cheddar.
Bake the pastry in the oven for 5 minutes. Take the cases out and press them down if they've puffed up. Put a couple of small florets of broccoli in each and then pour in some of the egg mixture.
Bake for a further 13-15 minutes or until cooked through and browning. Use a blunt knife to ease them out of the pan.
Serve warm or cool on a wire rack then refrigerate and eat either the same day or the next day. Great for picnics or lunchboxes!
I've linked this to Totally Tasty Tuesdays and Meatless Mondays!