Broccolini and Bacon Tart
I love quiche, so when I found this recipe and I had broccolini, bacon and eggs in the refrigerator I knew I had to make it.
We were going to watch Christmas Carols at Coogee so I made this to take with us, as I knew we would be there for a few hours and my kids are always hungry. They loved it, I loved it, even my husband who says he doesn't like quiches, loved it.
It is very simple to make, the pastry is made from scratch (so easy to make, it is lovely pastry to work with), the filling also very simple.
Try this recipe you won't be disappointed.
We were going to watch Christmas Carols at Coogee so I made this to take with us, as I knew we would be there for a few hours and my kids are always hungry. They loved it, I loved it, even my husband who says he doesn't like quiches, loved it.
It is very simple to make, the pastry is made from scratch (so easy to make, it is lovely pastry to work with), the filling also very simple.
Try this recipe you won't be disappointed.
Recipe
Recipe adapted from www.taste.com.au
Serves 4-5
265g plain flour
125g butter, chilled, chopped
2-3 tablespoons chilled water
3 rashers bacon, thinly sliced
65g coarsely grated cheddar cheese
1 bunch broccolini, trimmed
4 eggs
125ml pouring cream
Serves 4-5
265g plain flour
125g butter, chilled, chopped
2-3 tablespoons chilled water
3 rashers bacon, thinly sliced
65g coarsely grated cheddar cheese
1 bunch broccolini, trimmed
4 eggs
125ml pouring cream
Process the flour and butter in a food processor until the mixture looks like fine breadcrumbs. Gradually add the water until the mixture just comes together.
You will need an 11.5cm x 34cm fluted tart tin, with removable base for this recipe.
Lightly flour a work surface. Roll out the dough in the shape of the tin until 5mm thick. Line the tin with the pastry. Trim off the excess. place in the refrigerator for 30 minutes.
You will need an 11.5cm x 34cm fluted tart tin, with removable base for this recipe.
Lightly flour a work surface. Roll out the dough in the shape of the tin until 5mm thick. Line the tin with the pastry. Trim off the excess. place in the refrigerator for 30 minutes.
While your pastry is in the refrigerator, bring a pot 1/4 full of water to the boil, add the broccolini and cook for 3 minutes (the water does not need to come back to the boil). Place on a paper towel lined plate to remove all excess water.
Cook the bacon in a medium sized frying pan over medium heat, for 3-4 minutes or until golden. Transfer onto a paper towel lined bowl.
Preheat oven to 220C/200C fan forced.
Line the pastry with some baking paper and fill it with pastry weights or rice.
Cook the bacon in a medium sized frying pan over medium heat, for 3-4 minutes or until golden. Transfer onto a paper towel lined bowl.
Preheat oven to 220C/200C fan forced.
Line the pastry with some baking paper and fill it with pastry weights or rice.
Bake for 20 minutes. remove the baking paper and weights and continue baking for a further 5 minutes or until the pastry is a light golden colour. Remove pastry from the oven and immediately reduce the oven temperature to 160C/140C fan forced.
Place your tin on a baking tray. Sprinkle half of the bacon over the pastry, then sprinkle half of the cheese. Arrange the broccolini on top, trimming it to fit in the pie tin, if needed.
Whisk the eggs and cream in a bowl until well combined, season with salt and white pepper. Pour carefully over the broccolini. Sprinkle with the remaining bacon and cheddar.
Bake for 35 minutes or until it has just set. To remove it from the tin, I use two small glasses and place them under the tin, then you slide down the sides of the tin and the tart will remain on the base on the glasses. That is the easiest way for me.
Serve hot or at room temperature.
Place your tin on a baking tray. Sprinkle half of the bacon over the pastry, then sprinkle half of the cheese. Arrange the broccolini on top, trimming it to fit in the pie tin, if needed.
Whisk the eggs and cream in a bowl until well combined, season with salt and white pepper. Pour carefully over the broccolini. Sprinkle with the remaining bacon and cheddar.
Bake for 35 minutes or until it has just set. To remove it from the tin, I use two small glasses and place them under the tin, then you slide down the sides of the tin and the tart will remain on the base on the glasses. That is the easiest way for me.
Serve hot or at room temperature.
Enjoy!
