Cheddar and Broccoli Quiche2018-04-25
- Servings : 6
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
- Flour, to dust
- 375g shortcrust pastry
- 150g broccoli, cut into small florets
- 3 eggs, lightly beaten
- 200ml cream
- 75g Cheddar, grated
- 2 tbsp chives, freshly chopped
- 100g sundried tomatoes, finely chopped
Preheat oven to 200°C. Lightly flour a work surface and roll out pastry to line a 20.5cm (8in) deeply fluted tin. Prick base well with a fork and chill for 15 minutes.
Line pastry with a large square of greaseproof paper and fill with baking beans. Cook for 15 minutes until sides are set. Carefully remove beans and paper and cook for a further 10 minutes or until base feels sandy to the touch. Take out of oven and set aside. Turn oven down to 160°C.
While pastry is baking, bring a medium pan of water to the boil and cook broccoli for 3 minutes until just tender. Drain well. In a large jug, whisk together eggs, cream, cheese, chives and plenty of seasoning. Set aside.
Scatter broccoli and tomatoes into the cooked pastry base (still in its tin) then pour over egg mixture. Return to the oven for 40 minutes or until quiche is set.
Serve warm or at room temperature with a green salad.