tenderstem broccoli, spinach and cottage cheese quiche

tenderstem broccoli, spinach and cottage cheese quiche

... what a week.  There was genuinely a moment this week when I didn't know what day it was.  I believe today is Thursday but i'll just have to say it is and then go for it.  Sleepless nights, manic days and oh yes that ridiculous election in America.  It's hard not to be effected by the outcome, particularly when the man who would be got to where is is so divisively with such ugly rhetoric... but this is not the place for that rant... it's perhaps all a little too manic for me to even post much and you don't really want to read stuff about my busy week because you may weep even further into your cornflakes...so i'll leave you all with some lovely pictures of quiche.  Served warm it made a glorious brunch for friends this week and warm quiche has the power to make things good again... maybe I should send one to the white house...

tenderstem broccoli, spinach and cottage cheese quiche

I do love a quiche and whilst they can be quite a summery dish they are lovely any time of year and with all the big Christmas festivities about to happen they're a nice, light way to ease into the season... plus they also work very well as party food.  My mum's staple at any gathering were a couple of 'warm-from-the-oven' quiches and they were always winners.  This broccoli and spinach one is divine and uses cottage cheese for a little healthier difference.  The cottage cheese adds sharpness to the richness of the cream.  Any vegetables work well in a quiche but the tenderstem is particularly good for texture and crunch.

Ingredients

  • 250g plain Homepride flour
  • 100g butter
  • 50g finely grated strong cheddar cheese
  • 3 chive leaves - finely chopped
  • 1 bunch of spring or salad onions - finely chopped
  • 150g tenderstem broccoli - chopped into decent sized lengths
  • 200g baby spinach leaves
  • 2 sprigs fresh rosemary
  • 1 tablespoon of fresh lemon thyme or regular thyme
  • 4 large free-range eggs - beaten
  • 150ml single cream
  • 100ml cottage cheese
Read the whole recipe on Belleau Kitchen