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Impossible quiche

Name: Impossible quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 tsp olive oil; 200g thick-cut speck, kaiserfleisch, pancetta or just good old smoked bacon, cut into 5mm batons; 1 bunch broccolini, halved lengthways; 1 cup (250ml) milk; 1/2 cup (125ml) thickened cream; 2 tsp Dijon mustard; 4 eggs; 1/2 cup (75g) self-raising flour; 1 tbs chopped chives; 1 cup (80g) coarsely grated Gruyere, comte or vintage cheddar

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by Matt Preston

delicious. senior editor

Oct 01, 2017

The ‘impossible’ trick is creating a base that separates magically during cooking, says Matt Preston. This recipe is an edited extract from Yummy Easy Quick by Matt Preston, $39.99, Pan Macmillan, out 31 October.

2 tsp olive oil
200g thick-cut speck, kaiserfleisch, pancetta or just good old smoked bacon, cut into 5mm batons
1 bunch broccolini, halved lengthways
1 cup (250ml) milk
1/2 cup (125ml) thickened cream
2 tsp Dijon mustard
4 eggs
1/2 cup (75g) self-raising flour
1 tbs chopped chives
1 cup (80g) coarsely grated Gruyere, comte or vintage cheddar

Method

1.

Preheat oven to 200°C. Grease a 5cm-deep, 26cm-round ovenproof dish.
2.

Heat the oil in a non-stick frypan over medium-high heat. Add the speck and cook for 5 minutes or until golden. Place in the greased dish.
3.

Add the broccolini to the frypan with a splash of water. Cover and cook 2 minutes or until bright and tender. Transfer to a plate.
4.

Combine the milk, cream, mustard and eggs in a jug. Season. Combine the flour and chives in a large bowl. Gradually whisk the milk mixture into the flour until well combined. Stir in the cheese. Pour into the greased dish on top of the bacon.
5.

Distribute the broccolini evenly over the surface, gently pressing it into the egg mixture, then give the dish a little wiggle to settle the mixture. Bake for 30 minutes or until golden and just set.
6.

Eat and wonder!