THE OTHER DAY WE EXPERIMENTED WITH SOME LEFTOVER STIR-FRIED BROCCOLI AND CAME UP WITH THIS SIMPLE YET VERY TASTY RECIPE THAT ALSO GAINED THE SEAL OF APPROVAL FROM THE KIDS! OUR 3 AND 7 YEAR OLD DEVOURED THIS QUICHE IN RECORD TIME! HERE IT GOES…
FOR THE FILLING:
Stir-fried Broccoletti in garlic and oil (200 gr)
300 gr Ricotta Cheese
3 spoons of Parmiggiano Reggiano
FOR THE DOUGH
250 gr Whole Wheat Flour
50 ml Volio EVOO
100 ml Water (depends on the type of flour used)
A pinch of Salt
Start with preparing the dough since it needs to rest at least an hour in the fridge.
In a bowl sift the flour, add a pinch of salt, and add the EVOO. With the help of a spoon start working the ingredients until they form a crumbly dough. Start to slowly add water and stir the dough with the help of a spoon, soon after move the dough on a clean surface and knead it with your hands until it has a soft and not sticky texture. Don’t over knead the dough. Form a ball and wrap it with film and place it in the fridge for an hour.
MOVING ON TO THE FILLING…
Clean, and chop your broccoli, boil them in salted water until they are soft; poke through with a fork to test. Strain them and place them in a non-stick pan where you have already warmed up your EVOO and garlic. Stir-fry them over low heat with a lid on for about 15 min. Towards the end mash them with the use of a fork while cooking, if they seem too dry you can add some of the cooking water to them. Remove the pan from the fire and place the mashed broccoli into a bowl, add the ricotta cheese, the egg and salt.
After on hour has passed take your dough out of the fridge and roll it out with the help of a rolling pin. I personally find it easy to roll the dough directly on a sheet of baking paper as it makes it easier to transfer it into a backing tin. Before placing the filling onto the dough make sure to gently puncture the dough with the help of a fork (this helps with backing the bottom of the pie evenly). Once you have transferred the filling make sure to seal the border by gently folding back up the excess dough towards the center of the pie, you can use a fork (see picture below).
Dust your quiche with plenty of grated Parmiggiano Reggiano and bake in a static oven at 180 degrees for about 40 min. I hope you enjoy this as much as my daughters!!