Monday, 20 February 2017

Broccoli and Bratwurst Quiche

I love German Bratwurst!
There are so many different varieties here all over the country. I bought some Bratwurst with coarse meat filling, so I can push out pieces of it to form little meatballs. I will saute them in a pan to get some colour on them and they will go in my quiche.

I could have eaten Bratwurst with Broccoli the traditional way, but I am fond of quiches, so I packed everything together with some creamy goat cheese and voila, I had a quiche.

recipe dough:
250 g flour
1 egg
1/2 tsp salt
125 g butter

a bit water

Bring it all together and form a ball, do not overwork it. Stick it in the fridge for 30 min covered in cling film.
Roll it out on a floured surface and make it big enough to cover the sides of your tarte form ( I used a 28 cm form)
Butter it and place baking paper inside, that makes it easier to get it out later.
Prick the dough with a fork a couple of times.

Use a second sheet of baking paper roughly the size of the form and place it on the dough, fill with ceramic beans or regular beans, lentil or chickpeas.
Bake at 190 C for 10 minutes. That prevents from getting a soggy bottom! Take out the paper with the beans and start filling.

recipe for the filling:
200 g  fresh coarse Bratwurst
250 g tender stem broccoli
2 tbsp parsley
50 g creamy herb goat cheese
60 g Hard cheese like Bergkäse
4 eggs
200 ml double cream
50 ml whole milk
1/2 bunch chopped chives
salt and pepper
smoked paprika
Italian herbs
chili salt

When your dough is resting in the fridge, cut the casing of the sausages lengthwise and press out the sausage meat. Roll it into 1 inch balls. In a frying pan with a little oil, give them 5 minutes to get color all around. Set aside.

Wash the broccoli and cut the stems into 2 pieces. Use a pot with boiling salted water and put the broccoli in for 3 -4 minutes, drain and cool down in ice water.

Make the Royal mixture:
Mix eggs with cream and milk and put all the seasoning in depending on your taste. Make sure it is a bit over seasoned!
Add the chives and half of the grated hard cheese.

Fill the quiche first with the broccoli and set the sausage balls on top. Use a teaspoon and blob some goat cheese on top. Add the parsley.

Back into the oven at 190 C and pour the Royal mix over it so it wont splash all over the place.
Bake for 45-50 minutes.
Let it cool down outside the oven for 15 minutes, then cut and serve.
It can be eaten cold or reheated the next day.

No comments:

Post a Comment