175g standard flour plus extra for dusting
170g salted butter, chilled and grated
2 egg yolks
2 medium white onions, sliced
1 medium leek, white part sliced
4 cloves garlic, crushed
6 eggs
80ml cream
80g pecorino, grated
2 teaspoons salt
½ teaspoon pepper
300g broad beans, podded
1 tablespoon thyme leaves

Quiche Lorraine has a sister – and her name is Flo. After trying this quiche, you decide which one you prefer. In this recipe you make the pastry, so don’t waste it. Fold it over to form a galette-style quiche. Who doesn’t like extra pastry?

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1.Put the flour and 100g of the butter into a food processor and pulse 3-4 times to begin combining.
2.Add the egg yolks and continue to pulse until fine clumps start to form.
3.Turn out onto a lightly dusted bench.
4.Roll pastry to approximately 2mm thick; it’s important to keep it thin as this recipe avoids blind baking.
5.Preheat the oven to 160°C.
6.Line a 25cm diameter x 4cm-deep baking tin with the pastry and prick the base all over with a fork. Don’t worry about trimming excess. Put the base in the fridge for 10 minutes.
7.Melt 50g butter in a saucepan over a medium heat and cook onions, leek and garlic for 10-12 minutes, stirring regularly, until tender. Remove from heat to cool.
8.Add the eggs to a large bowl with the cream and cheese.
9.Using a wooden spoon, slowly beat the mixture 5-6 times to break up the yolks until just combined (avoid incorporating air or you will end up making a soufflé).
10.Season well with the salt and pepper.
11.Remove pastry from the fridge and fill the base with the cooked vegetables.
12.Pour over the egg mixture and give 2-3 sharp taps to get it to settle.
13.Carefully put ⅔ of the broad beans on top and avoid depressing them into the quiche.
14.Fold the edges of the excess pastry towards the centre.
15.Using a pastry brush dipped into the quiche, brush all exposed pastry.
16.Bake for 40 minutes in the centre of the oven.
17.Heat the remaining butter and toss the last of the broad beans in it for 1-2 minutes to glaze.
18.Pile them into the centre of the quiche and sprinkle with thyme leaves to serve.

Food styling, recipes & photography David Neville

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