Recipes
Broccoli and Cheddar Quiche
This is a useful quiche to know: substantial enough for supper, easy to pack for lunch, and just as good at room temperature. Milk keeps the filling lighter than a cream-based version without losing its soft texture.
Ingredients
- 1 sheet ready-rolled shortcrust pastry
- 250 g broccoli, cut into small florets
- 4 large eggs
- 300 ml whole milk
- 1 teaspoon Dijon mustard
- 120 g mature cheddar, coarsely grated
- 2 spring onions, thinly sliced
- A pinch of ground nutmeg
Method
Heat the oven to 200°C/180°C fan. Use the pastry to line a 23 cm tart tin, pressing it into the corners. Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for five minutes more.
Meanwhile, simmer the broccoli in salted water for two minutes. Drain well and leave it to steam dry.
Whisk the eggs, milk, mustard, nutmeg, a pinch of salt, and plenty of black pepper. Scatter the broccoli, cheddar, and spring onions over the pastry case, then pour in the egg mixture.
Lower the oven to 180°C/160°C fan and bake for 30 to 35 minutes. The filling should be golden and just set in the centre. Rest for 15 minutes before slicing.
Serve it with
A sharp green salad or sliced tomatoes make the simplest side. Leftovers keep well in the fridge for two days.