Quiches with Broccoli and Bacon

Ingredients

• 200 g Flour
• 1 pinch salt
• 140 g cold butter
• 1 egg
• 1 yolk
• flour (for the work surface)
• butter (for the tins)
• 200 g Broccoli florets
• 10 g butter
• 30 g chopped onions
• 50 g raw smoked ham (finely diced)
• 1 egg
• 1 yolk
• 150 ml whipping cream (at least 30% fat content)
• 40 g grated Emmental cheese
• pepper (from the mill)
• Grated nutmeg
• 200 g whole milk yogurt
• pepper (from the mill)
• Cayenne pepper
• 3 tbsp finely chopped herbs (parsley, tarragon, dill)
• 1 tbsp finely chopped onions
• 0.5 minced garlic clove

Instructions

1. 1.

   For the shortcrust pastry mix flour with salt and sift onto a work surface. Create a well in the center and add the cold butter pieces, egg, and yolk.

2. 2.

   From the center, quickly knead everything into a smooth dough, shape into a ball, wrap in cling film and chill for 1 hour. Preheat oven to 200°C (fan). Divide dough into four equal portions, roll each to about 3–4 mm thickness on floured surface, line buttered tins with it. Press dough into the rims of the tins with fingers; trim excess if needed. Cover bottom with parchment and weigh down with beans. Blind bake for about 10 minutes. Remove, discard parchment and beans.

3. 3.

   For the filling blanch broccoli florets in boiling salted water a few minutes, then shock in ice water and drain well. Heat butter in a pan, sauté onion cubes and ham until fragrant; let cool. Whisk egg, yolk, and cream together; stir in cheese, salt, pepper, and nutmeg to taste. Spread broccoli on tins, sprinkle with onion-ham mixture, then pour custard evenly over.

4. 4.

   Bake at the middle rack of preheated oven for about 20–25 minutes.

5. 5.

   For the yogurt sauce whisk yogurt until smooth, fold in remaining ingredients. Remove quiche from oven, let cool slightly, then carefully release from tins. Plate and serve with sauce.