July 29, 2017
Dinner, Lunch, Main Dish,
Dairy, Cheese, Cheddar, Eggs, Vegetables, Leek, British, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Sunday Dinner, Oven Bake, Make it from scratch more
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"This recipe is suggested to be served to celebrate St David's Day (The feast day of Saint David, the patron saint of Wales, and falls on 1st of March, the date of Saint David's death in 589 AD. The feast has been regularly celebrated since the canonization of David in the 12th century (by Pope Callistus II), though it is not a national holiday in the UK.
Traditional festivities include wearing daffodils and leeks, recognised symbols of Wales and Saint David respectively, eating traditional Welsh food that include but are limited to: Cawl and Welsh rarebit, and women wearing traditional Welsh dress. An increasing number of cities and towns across Wales including Cardiff, Swansea and Aberystwyth also put on parades throughout the day.)"
Preheat the oven to 375 degrees F.
Pulse together the flour and salt in a food processor.
Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated.
Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed.
Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes or overnight.
Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick.
Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights.
Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans and Set aside.
Preheat the oven to 180ºC/gas 4.
Trim and finely slice the leeks, peel and finely slice the shallot and pick the thyme leaves off of stem. Roughly chop the ham.
Melt the butter in a pan and sauté the leeks and shallot with half the thyme leaves for 5 minutes, until soft but not colored – add a splash of water if it starts to stick. Set aside.
Cut the broccoli stalks into 3cm (1-inch) lengths and slice the larger florets in half. Blanch in boiling salted water for about 3 minutes, then drain well.
If using Filo instead of regular crust, follow the following directions:
Lightly brush a 10-10 1/2-inch round quiche tin with a little of the oil, then drape a layer of filo pastry over it, very gently pressing it into the corners, leaving a few inches overhanging.
Brush the filo with a little more oil, scatter over some of the remaining thyme leaves and layer another piece of filo on top. Repeat layering the oil, thyme and filo until you have a fully lined quiche base – around 4 filo sheets. Bake the case in the oven for 3 to 5 minutes, until just starting to color.
Stir the broccoli and smoked ham through the leek mixture, then spoon the filling over the pastry base.
Beat the eggs and milk with a pinch of black pepper, Pour it over the veg and ham. Place it on a baking tray and bake for 15 minutes. After 15 minutes, sprinkle the grated cheese over the top and bake for a remaining 15 to 20 minutes or until quiche is cooked through and cheese is melted.
Remove from the oven and leave to stand for at least 15 minutes before serving with a green salad.
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