Quiche with ravioli, broccoli and Comté

Quiche with ravioli, broccoli and Comté

Do you know Dauphiné ravioli? These are small ravioli presented in plates and garnished with cheese. I really like cooking these ravioli. I especially make gratins. It’s child’s play to prepare and it’s really delicious.
Indeed, it is not even necessary to cook them first. And that is very practical.
You can also use these ravioli to prepare pies. It’s original, and really tasty. To add some greenery, I also put broccoli in this quiche. And then, of course, a good dose of Comté for the sweet tooth.
The result is a very comforting quiche, well au gratin and perfectly crispy with its homemade dough.
The good thing about quiche is that you have it for several meals. She warms up very well. You can also take it easily in your lunch box, and eat it cold. With a salad, it’s a perfect meal.


Quiche with ravioli, broccoli and Comté:

Pastry:


225g flour

110g butter
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.

Trim:

1 small broccoli (150g)
240 g ravioli (4 trays)
3 eggs
150g milk
150 g full cream
salt pepper
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.

Quiche with ravioli, broccoli and Comté

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.

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