The shortcrust pasty is naturally dyed green with the addition of spirulina powder to the dough; and the eggy filling. Well I steamed some broccoli and blitzed half of it with the milk, then poured it into a bowl and whisked it with the eggs and poured it over the pastry case that had been lined with the remaining broccoli heads and doused with some Welsh cheddar cheese.
At one point during the cooking process, I actually panicked and thought the quiche was not going to set but fortunately it did. This Broccoli quiche was packed with lots of flavours. Even the spirulina powder in the shortcrust pastry imparted its sea earth flavours. Its just a shame the photograph here doesn't pick up the green in pastry, though I must admit it is a little scorched here and there. Here's a song by the Jamaican Reggae Band The Dread & Terrible called 'Spirulina'.
Makes 1 large Quiche
For the Spirulina Shortcrust Pastry
Follow a shortcrust pastry recipe that you use and add 1 teaspoon spirulina powder to it.
Roll out the shortcrust pastry and line a 9 inch round tin and blind bake
For the Broccoli Green filling
1 medium broccoli head, florets removed from stalks and steamed and set aside to cool
75g cheddar cheese, grated or feta cheese, cubed
Salt and pepper to taste
In a blender, put in half of the broccoli heads and 100ml milk and blitz to a puree.
Pour into a bowl, then whisk in the eggs and season to taste.
In the blind baked shortcrust pastry case, scatter over the remaining broccoli florets and then scatter over the cheddar cheese.
Evenly pour over the broccoli mixture.
Transfer to an oven.
Bake gas mark 4/180oc for 40 - 45 minutes for larger quiche or until golden.
Allow to cool, before removing from tins and serving.
Good warm or at room temperature.