I've been making this quiche for years and it never fails to disappoint. Cheese and broccoli are such a classic combination that go so well together.
The broccoli florets are lightly steamed first to make sure they are the perfect texture in the finished quiche.
Delicious for lunch, or as a main meal when served with salad and chips or new potatoes.
Serves 4
For the pastry
500g pack of shortcrust pastry (all butter if available)
OR make your own shortcrust pastry
1 egg for egg washing
For the quiche filling (for 27cm quiche tin)
Olive oil
Knob of butter
I large and 1 medium sized white onion
Broccoli crown
60g extra mature cheddar
5 medium sized eggs
150ml double cream
Seasoning
Take the eggs out of the fridge to come up to room temperature.
To prepare the pastry case
- Butter the 27cm quiche tin and then dust with flour.
- Dust a rolling pin and roll the pastry (turning the pastry after each roll), to a depth of 4-5mm.
- Lay the pastry over the rolling pin and drape over the quiche tin. Mould the pastry into the tin, making sure that you push the pastry into the case, being generous with the pastry around the edges.
- Leave 3-4cm of pastry overhanging the edges of the tin.
- If your tin does not have air holes, then prick the base of the pastry case with a fork.
- Return to the fridge for 30 minutes.
- Pre-heat the oven to 200°C
Prepare the broccoli
- Cut the florets from the broccoli stalk (see image).
- Steam the florets for 5-6 minutes and then set aside to cool.
To blind bake the pastry
- Crumple up a piece of greaseproof paper that is slightly larger than the pastry tin and place into the pastry case.
- Fill with baking beans and then place in the hot oven for 15 minutes.
- Remove from the oven and then remove the greaseproof paper and baking beans. Brush the case with beaten egg and return to the oven for 5 minutes.
- Remove from the oven and set aside.
- Lower the oven temperature to 190°C.
To make the quiche filling
- Peel and finely dice the white onion.
- Melt a knob of butter in the bottom of a pan, along with a drizzle of olive oil, over a medium to low heat.
- Add the onion and sauté until translucent and soft. Remove from the heat.
- Grate the cheese.
- Spread the onion mixture over the bottom of the pastry case.
- Sprinkle over the grated cheese, making sure to get an even spread across the pastry case.
- Arrange the broccoli florets on top of the cheese.
- Mix together the eggs and the cream. Season.
- Carefully pour the egg mixture over the filling.
- Place in the hot oven and cook for 25 - 35 minutes until the filling has set and the top is golden.
