Broccoli and Blue Cheddar Quiche

A community recipe by snail

Not tested or verified by Nigella.com

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Introduction

This quiche is simple and delicious... and a good way to get fussy people to eat vegetables!

Ingredients

Serves: 4-6

Metric Cups

1 packet shortcrust pastry (ready rolled)
250 grams broccoli (fresh or frozen)
150 grams blue cheese (cheddar)
200 millilitres double cream
3 eggs
1 handful cheese (grated, optional)
1 handful pinenuts (optional)

1 packet shortcrust pastry (ready rolled)
8⅚ ounces broccoli (fresh or frozen)
5⅓ ounces blue cheese (cheddar)
7 fluid ounces heavy cream
3 eggs
1 handful cheese (grated, optional)
1 handful pinenuts (optional)

Method

Broccoli and Blue Cheddar Quiche is a community recipe submitted by snail and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200°C.

Unroll the pastry, place in a tart dish, prick the surface with a fork and bake blind for 15 minutes until just firm to the touch.

Leave pastry to cool and reduce the heating of the oven to 180C. Cut the broccoli into florets (if you use frozen, you don't need to do that) and steam or boil until just tender. Cut the blue cheese into small cubes.

Arrange the brocoli and the blue cheese on the pastry. Sprinkle the pine nuts on top. In a bowl, beat the eggs with the cream and the (optional) grated cheese.

Pour over the broccoli in the pastry. Bake for 20-30 minutes, until set and brown. Serve with salad and bon appetit!

Preheat the oven to 200°C.

Unroll the pastry, place in a tart dish, prick the surface with a fork and bake blind for 15 minutes until just firm to the touch.

Arrange the brocoli and the blue cheese on the pastry. Sprinkle the pine nuts on top. In a bowl, beat the eggs with the cream and the (optional) grated cheese.

Pour over the broccoli in the pastry. Bake for 20-30 minutes, until set and brown. Serve with salad and bon appetit!