Quiche with ravioli, broccoli and Comté:
70 to 90 g of water
1 tsp salt
In a food processor, put the flour, the butter in pieces, the salt and 70 g of water.
Pulse to mix. Gradually add a little more water until the dough forms. Do not insist.
Roll out the pastry and line a 24cm circle with diameter and, 3 high.
Reserve 20 minutes in the fridge.
1 small broccoli (150g)
240 g ravioli (4 trays)
150 g full cream
100g grated Comté cheese
Preheat the oven to 180°C.
Cut the broccoli into small chunks.
Cook it for about 2 minutes in salted boiling water.
Cool under water.
Mix eggs, milk and cream. Season.
Add the ravioli, breaking them apart.
Add the broccoli. Mix gently.
Take the dough out of the fridge and cut off the excess.
Pour the filling inside and cover with Comté.
Bake for about 40 minutes. The dough should be well cooked and the top golden.
To finish: I like my quiches to be very thick. For this, I bought a perforated circle 3 cm high. You can also use a regular pie pan.
Broccoli is in season. You can also use pan-fried spinach or leeks.
To save time, you can use a good shortcrust pastry already ready.