Hey guys! This year, I've promised myself that I'm going to experiment with food more. My Mum gave me Donal Skehan's excellent Kitchen Hero cookbook at Christmas, and I sat down with it today and had a look through. I've had cookbooks in the past, but to be honest I always just look at the pictures, think "oh that looks lovely", and then close the book. Today I wanted to try at least one new recipe, and tweak it to suit my own taste. The one I chose was the recipe on page 73, for "Individual Broccoli Quiches". These are vegetarian, and I thought that it'd be an easy recipe to start off with. Here's the original ingredient list from the book:
Pastry:
225g Plain Flour, plus extra for dusting.
A pinch of salt.
125g Cold Butter, cut into small pieces.
Filling:
1 Head of Broccoli, broken into small florets.
3 Large Eggs.
300ml Double Cream.
Sea Salt & Freshly Ground Black Pepper.
150g Mature Cheddar Cheese, Grated.
The first thing I did was to halve all the ingredients - the original recipe makes 6 mini quiches, but I just wanted one medium-sized one (I'm the only one at home who will eat it). I'm so happy with how mine turned out, especially as I was a bit wary of all the substitutions that I made. I divided my quiche into quarters, and if you're following Weightwatchers pro points like myself, each quarter made to my recipe has 6pp. I had a quarter for lunch with a salad:
It filled me, and kept me going until dinner this evening. I'm going to use the rest as either lunch or an evening snack during the week. Here's what I used, along with the ProPoints values for those of you who want them:
Pastry:
100g Plain Flour - 10pp (I used Tesco)
Pinch of Salt
50g Low Fat Spread - 5pp (*Note. On my spread, it said 'not suitable for home baking, but this still worked. I daresay it'd be a disaster in a cake, but for pastry, it's fine.) (I used Aldi Kilkeely Gold Light)
1 Tablespoon Water
Filling:
1/4 Pint (142ml) Skimmed Milk - 1pp
1 Medium Egg - 2pp
60g Reduced Fat Cheddar Cheese, Grated - 5pp (I used Aldi Ardagh Reduced Fat Cheddar)
Plus: Low-Cal Spray.
Method:
Put the flour and salt into a mixing bowl. Add the butter, and rub until the mixture resembles breadcrumbs. Sprinkle the water over, and mix to form a ball of dough. Wrap in clingfilm and leave in the fridge while you prepare the filling.
Blanch the broccoli in a pan of boiling water for 1 minute, then drain. Preheat the oven to Gas Mark 4/180c/350f.
Roll the pastry out on a lightly floured surface, lightly spray a baking tin with 1-2 sprays of low-cal cooking spray, and line a baking tin with the pastry. Prick the base with a fork and bake for 10 minutes in the oven or until golden.
Whisk the egg and milk together in a bowl. Season with salt & pepper. Add the grated cheese and the broccoli. Mix the filling together well, place in the tin over the pastry, and return to the oven for 35-40 minutes until the filling is set. Here's what mine looked like before cooking:
PP Values: NOTE: These values are based on the ingredients I used. Please check your own brands!
Pastry: 15pp
Filling: 8pp
Whole Quiche: 23pp
Per Quarter: 6pp
I thought it was lovely, if you try it, enjoy!
S xx
This looks well tasty! Glad to have you back now you've got a computer again Sharon! XX
ReplyDeletewoow this looks nice!
ReplyDeletei think i will save this!
:)
Nom nom nom!
ReplyDeleteThanks Esther! xxx Ladies, it was delicious :) Will definitely make this one again!
ReplyDeleteS xx
Ooh I love quiche! yum!
ReplyDelete