Brocolli & Spinach Quiche

It's not that I haven't been cooking and baking, just that our stomachs shout their requests before the camera manages to come out of the bag.

This was supposed to be a Seafood Quiche, but like all cooking, adapting it to your taste is far more important than following a recipe.

Quiche

The original shortcrust pastry I replaced with a more flavoursome Parmesan pastry.

175g Wholemeal Spelt (or plain flour)
75g Olive oil not Extra Virgin (or butter)
3 tablespoons Parmesan cheese
1 egg yolk

Sift the flour into a food processor (it's easier into a bowl and then the processor) with the oil, Parmesan, egg yolk and 3-4 tablespoons of cold water.  Mix till it forms a firm dough.  If a little too dry add water spoon by spoon.  This is a crumbly dough, so don't worry.

Roll out the pastry thinly on a lightly floured surface and place in a 20cm flan tin.  Cover and chill for about 20 minutes.  Prick the base lightly before baking blind at 200c for about 15 minutes or until crisp and golden brown.

defrosted Spinach (I used three cubes of chopped and frozen from the supermarket!)
Broccoli
Olive oil
1 bunch spring onions trimmed and chopped
3 large eggs plus the left-over white
150ml single cream (I suppose you could use Crème fraiche, but I haven't tried it)
1 tablespoon of tomato puree
pepper
25g grated cheese of your choice, maybe cheddar or Gruyere

Heat the oil in a small saucepan and add the spring onions, cook gently for 5-7 minutes.  Do not allow the onions to brown. 

Meanwhile, cut the broccoli into small florets, wash and microwave in a covered dish for 3 minutes.  They need to have a bit of bite to them.

Beat the eggs, cream, puree and pepper.  Mix in the broccoli and spinach and pour into the pastry case.  Sprinkle with cheese and bake in a preheated oven 150c for 30-35 minutes.

Have with veggie or a lush salad.  Enjoy.

PS  I don't add salt, but please do if you prefer.
PPS