Bacon & Broccoli Quiche - all-purpose

Method

• For the pastry: 1.
• Sift flour, salt and sugar into a medium-sized mixing bowl.
• Add cubes of butter and rub into the flour with your hands until a coarse meal consistency is achieved.
• It doesnt matter if there are a few bigger pieces of butter.
• If its a hot day, refrigerate your flour first and make sure your hands are cool.
• 2.
• Add 2 tablespoons of ice cold water, mix with a wooden spoon and then use your hands to form a ball of dough.
• If dough is too dry and crumbles easily, add more water.
• You dont want the dough to be wet or sticky.
• 3.
• Handling the dough as little as possible, wrap in plastic and form a 1 thick disk.
• Refrigerate for 1/2 hour.
• 4.
• Preheat oven to 400F.
• On a lightly floured surface, roll dough out to 2 inches bigger than your tart tin and transfer to the tin.
• Press dough out and trim edges.
• Prick the bottom of the tart all over with a fork and line with foil.
• Add pie weights or dried beans/rice.
• Bake shell for 8 minutes, then remove foil and weights and bake another 2-3 minutes.
• Set aside to cool slightly.
• For the quiche: 1.
• Preheat oven to 375F.
• In a pan, saute garlic and onion on medium-low heat till fragrant.
• Add broccoli florets and saute for 2-3 more minutes.
• 2.
• Add shredded cheese to cover the bottom of the tart (this will prevent the bottom crust from getting too soggy).
• Arrange bacon bits and broccoli florets in the tart pan.
• 3.
• Mix eggs, milk and nutmeg together.
• Season with salt and pepper.
• Pour over the broccoli.
• 4.
• Bake the quiche for 30-35 minutes until eggs are set.
• If the top is browning too quickly, cover with foil and continue baking.
• Garnish with toasted almond flakes.
• Enjoy!