Cheese and Broccoli Quiche

Linda McCartney
Recipe Serves: 6

This distinctive quiche, with the tangy flavour of goat cheese, makes a memorable lunch, or is excellent on a picnic. You can use ricotta or cheddar if you prefer, and you can substitute cauliflower as a variation.

Ingredients:              

shortcrust pastry: shop bought or…
3oz/75g butter or margarine

6oz plain flour cold water

approx 3tbs cold water

filling:

1 large onion, chopped

1 tbsp olive oil

12oz/350g broccoli florets

Sea salt and freshly ground black pepper

4oz/125gg goat cheese, crumbled

4 free-range eggs

½ pint milk or single cream

Instructions:

Preheat oven at 200c,/400f Make pastry or use shop bought. To make pastry – put all ingrients in food processor and blend until crumbly, bind with a little cold water and knead gently into ball shape, chill in fridge for ½ hour.

Roll out the pastry thinly and line a 9 or 10 inch loose-bottomed tart or quiche pan, prick base of pastry with fork. Bake blind until part cooked.

Sautee the onion in the olive oil until lightyly golden brown. Stir in the broccoli pieces and sautee gently for approx 3 minutes. Spread over the bottom of the pastry shell and intersperse with the crumbled cheese.

Beat the eggs thoroughly and stir in the milk or cream. Season to taste with sea salt and pepper. Pour the mixture over the broccoli. Bake until golden brown, about 25-30 minutes. Serve warm, but also nice served cool.

> Download PDF of recipe (pdf 900kb)

> Return to all recipes

More