Let’s continue the thick quiche trend! Today, it’s a delicious broccoli, ham and Roquefort quiche. Of course, you can vary, but this composition works very well. Of course, you have to like Roquefort cheese, but you can change it for a softer cheese like Gorgonzola. This quiche will be much better warm or hot, because cold, it will lose the taste of broccoli, to the benefit of cheese. So get out your hoops to make big and beautiful quiches!
Recipe for a big quiche (!!) with broccoli, ham and Roquefort cheese:
a puff pastry (the home-made recipe HERE)
-2 heads of broccoli
-1/2 knuckle of ham
-1 slice (or 1+1/2) of Roquefort or Bleu d’Auvergne cheese
-6 eggs
-600g of full cream
– salt, pepper, nutmeg
Steam broccoli for 12 minutes.
As soon as they are cooked, cut them into coarse pieces.
Prepare the migaine by mixing the eggs and the cream.
Cut the half ham into small pieces. Of course, thick slices of ham can be used.
Cut the cheese into pieces.
Add the ham and cheese to the cream.
Then the broccoli (even if it is still warm).
Add salt, pepper and freshly grated nutmeg.
Close in the circle of 24cm of diameter for 4,5cm of height, darkened of paste.
Bake on 190-200°C for 50 minutes, or until the center hardly shakes.
Cut into slices and eat hot or warm.
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