Familial Quiche of Paternal Inheritance

After weeks of sweet buttery foods, I decided to learn my father’s quiche recipe.


Recipe after the break.


  • 60g butter (plus a bit more for greasing the dish)
  • 1 cup flour
  • 1/4 cup water
  • Broccoli
  • 3 eggs
  • 200g sour cream
  • 1 teaspoon garlic powder
  • 1 cup grated cheese


  1. Preheat oven to 200 degrees Celsius, and grease an oven-friendly quiche dish with butter
  2. Cut stalks of broccoli in half down the middle, set them to boil in a saucepan
  3. Start making short pastry by cutting the butter into small pieces in a large mixing bowl
  4. Sift flour into bowl
  5. Mix with a spatula until pieces of butter are smaller and covered in flour
  6. Add water a small splash at a time, mixing after each one
  7. Knead the pastry with hands, adding flour to the bowl if the pastry is still sticky and wet
  8. Place pastry into the greased quiche dish, pressing it out until it evenly covers the bottom and walls of the dish
  9. Once broccoli is cooked, lay each piece flat-side down inside the dish, evenly covering the pastry
  10. Place eggs, sour cream, garlic powder and grated cheese one by one into a blender, blending until mixed completely
  11. Make sure there are no solid pieces of cheese left in the mixture before continuing, as putting it back into the blender is tricky (and frustrating.)

  12. Pour mixture over broccoli, so that the level is even over the entire dish
  13. The liquid should be about halfway up the side of the dish, as the egg will cause it to rise when cooked.

  14. Bake for 15 minutes at 200 degrees Celsius, then 15 minutes at 180 degrees Celsius


Recipe originally from My Father’s Memory-banks (1962)

The Retrospective Part

26th of October, 2011.

I spent a bit of time in a café today, and rediscovered an affinity for herbed mayo with thick chips. Seemingly unrelated to quiche, I decided to learn how to make herbed mayo.

Dad took this as an opportunity to get me to bake a quiche with a recipe he has used for many years, so as to make chips and mayo into more of an actual dinner.

As it turned out, the sweet potato chips I made weren’t quite crisp enough to call them chips (they were delicious and moist and sweet and herb-y though, so it wasn’t a complete wash), and the mayo I made from a recipe would require more oil than I put in by the time dinner was ready, so I finished making it after dinner and put it in the refrigerator for another night.

The quiche, though, was quite successful, despite initially not mixing the cheese properly into the mixture, and having to pull all of the broccoli out of the pastry so as to pour the mixture back into the blender for another go.

This also suited my decision to cut down on the unhealthiness of my long string of dessert dishes by cooking something wholesome and meal-like.

I will definitely cook it again at some point. Perhaps this blog will see further iteration on the recipe.

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