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1
For the pastry: 1.
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2
Sift flour, salt and sugar into a medium-sized mixing bowl.
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3
Add cubes of butter and rub into the flour with your hands until a coarse meal consistency is achieved.
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4
It doesnt matter if there are a few bigger pieces of butter.
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5
If its a hot day, refrigerate your flour first and make sure your hands are cool.
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2.
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Add 2 tablespoons of ice cold water, mix with a wooden spoon and then use your hands to form a ball of dough.
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8
If dough is too dry and crumbles easily, add more water.
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9
You dont want the dough to be wet or sticky.
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10
3.
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Handling the dough as little as possible, wrap in plastic and form a 1 thick disk.
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Refrigerate for 1/2 hour.
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13
4.
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Preheat oven to 400F.
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15
On a lightly floured surface, roll dough out to 2 inches bigger than your tart tin and transfer to the tin.
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16
Press dough out and trim edges.
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17
Prick the bottom of the tart all over with a fork and line with foil.
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18
Add pie weights or dried beans/rice.
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Bake shell for 8 minutes, then remove foil and weights and bake another 2-3 minutes.
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Set aside to cool slightly.
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21
For the quiche: 1.
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22
Preheat oven to 375F.
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23
In a pan, saute garlic and onion on medium-low heat till fragrant.
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Add broccoli florets and saute for 2-3 more minutes.
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25
2.
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Add shredded cheese to cover the bottom of the tart (this will prevent the bottom crust from getting too soggy).
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Arrange bacon bits and broccoli florets in the tart pan.
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28
3.
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Mix eggs, milk and nutmeg together.
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Season with salt and pepper.
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Pour over the broccoli.
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32
4.
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Bake the quiche for 30-35 minutes until eggs are set.
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34
If the top is browning too quickly, cover with foil and continue baking.
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35
Garnish with toasted almond flakes.
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36
Enjoy!
