When I was a little girl, I have very fond memories of my sister and I shopping with our Nanna.
Regardless of what we were shopping for we would always end up in Marks and Spencer's. Not only was this Nanna’s favourite store, it was ours too :) My sister and I loved the delicious food section...it seemed ever so posh and had lots of scrumptious nibbles and we wanted them all lol We were allowed to pick something for our lunch at Nanna’s and I always favoured the mini broccoli quiche. Which is why this green goodness was high on my to make list.
You can make the pastry dough by hand or alternatively I like to use my food processor.
In your food processor add the spelt flour, salt, turmeric, garlic, pepper, water and olive oil.
Pulse the mixture until a dough ball forms.
Take out the dough and knead it together and form back into a ball, use a little more flour if necessary.
Cover in plastic wrap and refrigerate for an hour.
Preheat your oven to 200C
Clean your food processor, add the broccoli and chives and blitz for 30 seconds.
Get the chilled dough out of the fridge.
Either roll out the dough on a floured surface or alternatively I like to gently stretch and manipulate the dough in the pan.
It's a very manageable dough and will easily be massaged into the pie dish.
Cover the pie dish with foil or parchment paper; pour a cup of any dried legume or rice in the middle of the crust and blind bake for 15 minutes.
Take the pie out to cool and discard the paper and whatever you used as a weight can be reused next time.
In a bowl mix together the eggs, salt, oregano, garlic and Worcestershire sauce.
Add the broccoli, chives and cheese to the egg mixture and whisk it all together.
Pour the egg, cheese and broccoli mixture into the pie shell.
Arrange the asparagus and cherry tomatoes on the top.
Brush any exposed crust with a little egg wash.
Gently put the quiche into your hot oven and bake for 20 to 25 minutes or until the filling has set in the middle.