Bacon & Broccoli Quiche

For the pastry:
1. Sift flour, salt and sugar into a medium-sized mixing bowl. Add cubes of butter and rub into the flour with your hands until a coarse meal consistency is achieved. It doesn’t matter if there are a few bigger pieces of butter. If it’s a hot day, refrigerate your flour first and make sure your hands are cool.

2. Add 2 tablespoons of ice cold water, mix with a wooden spoon and then use your hands to form a ball of dough. If dough is too dry and crumbles easily, add more water. You don’t want the dough to be wet or sticky.

3. Handling the dough as little as possible, wrap in plastic and form a 1″ thick disk. Refrigerate for 1/2 hour.

4. Preheat oven to 400F. On a lightly floured surface, roll dough out to 2 inches bigger than your tart tin and transfer to the tin. Press dough out and trim edges. Prick the bottom of the tart all over with a fork and line with foil. Add pie weights or dried beans/rice. Bake shell for 8 minutes, then remove foil and weights and bake another 2-3 minutes. Set aside to cool slightly.

For the quiche:
1. Preheat oven to 375F. In a pan, saute garlic and onion on medium-low heat till fragrant. Add broccoli florets and saute for 2-3 more minutes.

2. Add shredded cheese to cover the bottom of the tart (this will prevent the bottom crust from getting too soggy). Arrange bacon bits and broccoli florets in the tart pan.

3. Mix eggs, milk and nutmeg together. Season with salt and pepper. Pour over the broccoli.

4. Bake the quiche for 30-35 minutes until eggs are set. If the top is browning too quickly, cover with foil and continue baking. Garnish with toasted almond flakes. Enjoy!