Broccoli and bacon quiche

Preparation – 20 minutes

Peel the red onions and slice them into half moons (not too thick). Tear the wholemeal bread into large pieces and blitz them using a food processor. Add 1 egg and 50 grams of melted butter.

Process until a dough forms. Grease the flan dish / tart tin with some butter; you can use melted butter to make sure every corner is well greased. Use your hands to press the dough into the dish / tin, making an even crust for the quiche.

Fully over the base and sides of the tin, otherwise the filling will leak out. Bake the quiche crust in a preheated oven for 10 minutes at 180 degrees Celsius.

You will notice that bubbles will form in the base while baking, this is fine and they will disappear on cooling. 

Finishing the broccoli and bacon quiche – 40 minutes

Bring a saucepan of water to a boil. Break the broccoli into florets and cook them for 3 to 4 minutes until al dente. Spread the broccoli florets evenly over the quiche base. Fry the bacon strips in a frying pan for a few minutes and sprinkle them over the base.

Sauté the red onion rings for a few minutes in the same frying pan then add to the quiche base. Mix 5 eggs and the crème fraîche together in a large bowl. Add some of the grated cheese and season with salt and pepper.

Don't add too much salt, as the bacon and cheese are already quite salty. Pour the egg mixture over the quiche and top with more grated cheese.

Bake the broccoli and bacon quiche for 20 minutes at 180 degrees Celsius. Serve immediately, or let the quiche cool first. Enjoy!