Utensils & Essentials
KitchenAid Stand Mixer, knife, chopping board, 20cm tart/quiche dish, rolling pin, parchment paper (ceramic baking beans optional), frying pan, saucepan, bowls for your salad and vinaigretteGluten, Egg, Milk, Mustard.
For the pastry:
- 250g plain flour
- 125g butter
- 1 egg yolk
- 45ml milk
- a pinch of salt (not included)
For the filling:
- 210ml double cream
- 2 eggs
- 15g butter
- 1⁄4 tsp nutmeg
- 100g Roquefort cheese
- 1 onion
- 175g broccoli, cut into small florets
For the salad & dressing:
- 2 tsp Dijon mustard
- 2 tbsp vinegar
- 125ml olive oil
- salad leaves, to serve
How to make
Roquefort, Broccoli and Onion Quiche with French Salad
Before cooking: allow the butter warm to room temperature
Place all the pastry ingredients into the KitchenAid Stand Mixer bowl and mix slowly (speed 1 or 2) using the paddle attachment. It should come together into a stiff dough.
Turn the pastry out onto a lightly dusted surface and knead together into a ball. Leave to rest in a covered bowl in the fridge for around 2 hours.
Wash the broccoli and slice into thin strips, then finely chop the onion and crumble the cheese into very small pieces, then set aside.
Add the cream, 2 eggs and nutmeg to the stand mixer bowl and use the whisk attachment to mix together on a medium speed – around 3.
After 2 hours, take your pastry out of the fridge and roll out on a lightly dusted surface. Roll it to a neat circle, large enough to cover the whole base and sides of your tart dish. Grease your dish, then gently place your pastry into it, making sure to fill the corners. If you have difficulty lifting your pastry without tearing it, you can roll it partially onto the rolling pin and use that as an aid to guide it into the tin.
Trim the edges of the pastry, then prick the bottom a few times with a fork to prevent it bubbling during cooking. Cut a piece of parchment paper into a circle slightly larger than the dish and press it down onto the pastry. Weigh it down using either ceramic baking beans or another item, then place the dish into the fridge to cool for around 20 minutes. Preheat the oven to 170C.
Whilst the pastry cools, oil a frying pan and warm it to a low heat. Add the onions and allow to soften and sweat down – but not turn brown – for around 10 minutes.
Blanche the broccoli by boiling in a saucepan with salt for just 2 or 3 minutes so they turn bright green. Once cooked, pat dry with a kitchen cloth.
Take the pastry out of the fridge and place it in the oven for 12 - 15 minutes, checking it to ensure it stays a nice golden colour and does not overcook.
Take the pastry out of the oven once cooked, and turn the heat up to 180C.
Start to build your quiche. Layer the onions at the bottom, then the Roquefort crumbs. As Roquefort is a salty, peppery cheese, there’s no need to season the filling.
Add the broccoli on top in a pattern on top – make sure to arrange it nicely as you’ll see this on top once it’s cooked. Finally, pour the cream filling mixture over the entire quiche, then bake for 30 minutes. Turn 180 degrees halfway through cooking.
To make your salad vinaigrette whilst the quiche cooks, whisk together the vinegar, mustard and olive oil with a pinch of salt and pepper. If your vinaigrette becomes too thick, add a couple of spoonfuls of warm water to loosen it, turning it smooth and silky.
Once your cooking timer has gone off, check the quiche is cooked by spearing it with a knife. If the knife is completely dry and hot on your hand when you test it, then it’s cooked through. If not, place the quiche back in the oven to cook for a few minutes longer.
Toss your salad with your vinaigrette, and serve whilst the quiche is piping hot.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.