Ingredients
Preparation
Preparation
Preparing the dough:
Remove the butter from the fridge 1 hour before starting.
In a large bowl, sift the flour and salt.
Dice the butter and add the flour, working the mix quickly with your hands.
Add water and keep kneading until a homogeneous dough is obtained.
Form it into a ball, wrap it in plastic wrap, and place it in the fridge for an hour.
Preheat the oven to 210°C, at the fan-forced setting.
Remove the dough from the fridge, place it between two greaseproof sheets, and flatten it with a rolling pin to a thickness of 0.5cm.
Place the dough in a 22-24cm tart pan, press it lightly with your hands to remove the air and trim off the excess dough from the sides.
Pierce the entire surface with a fork.
In the meantime, wash the broccoli and remove the stems.
Boil the broccoli in lightly salted water for approximately 4 minutes.
Place them in a colander and rinse with cold water.
In a large bowl, whisk the eggs for a few minutes, add the milk, water, salt, pepper, some nutmeg and stir. Add the broccoli and the cheese and stir lightly.
Pour the mixture into the tart pan and sprinkle with cheese.
Bake for 20 minutes, then lower the temperature to 180°C and bake for another 10 minutes.
Turn off the oven and leave the quiche Lorraine inside for 3 minutes.
Let it cool for 5-10 minutes before serving.
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)