For this weeks’ lunch I’m going to have homemade tart or quiche. I think this becomes a quiche due to the egg content, but either way this should make 4 portions which is ideal as I’ll be out for lunch for one midweek meeting.
Pastry – You could use a shop bought base if you really have no time!
50g softened butter
50g wholemeal flour
50g self raising flour
A few drops of water
8 pieces of tenderstem broccoli
220g crème fraiche
1 tart dish with a removable base, buttered
Preheated oven set to 180C
First make your pastry adding the butter and flour to the food processor and pulsing until the mixture looks like small crumbs. Then pour in a small amount of water while the processor is still on, until the mixture comes together into a ball. Then place the pastry ball into cling film and sit it in the fridge for about half an hour.
Now crack the eggs into a jug and whisk, then pour in the crème fraiche. Next chop the feta into small chunks and mix this into the egg mix.
Take the pastry out of the fridge and roll out onto a floured surface. Make sure the pastry is large enough to sit into your buttered tart dish. Prick the base with a fork all over, to stop the pastry rising. Now add the tart to the pre heated oven for about 20mins.
As the tart will serve 4 portions I used 8 pieces of tenderstem broccoli. Cook these for a short time making sure that the broccoli still has a crunch and doesn’t go soggy.
When the 20mins are up take your cooked pastry out of the oven and create your tart. Add the broccoli to the base and pour over the egg and feta mix, now put the tart into the oven again for a further 30mins.
Allow to cool and then slice up for your lunches! Alternatively serve this up with salad while it’s hot. If you are dividing this into 4 portions, 1 portion is 435 calories.