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Broccoli and stilton quiche

  • Total Time

    35m

    • Prep Time

      10m

    • Bake Time

      25m

  • Serves

    6

Creamy stilton and hearty broccoli make this quiche a fantastic lunchtime meal.

Method

  1. Preheat the oven to 200°C (180°C fan, gas mark 6).

  2. Roll out the dough onto a buttered ovenproof pie dish, and prick with a fork.

  3. To prepare the broccoli, cut the head up leaving the florettes whole before boiling or steaming in lightly salted water for 10 minutes. Drain well.

  4. Next, break up the cheese and spread evenly, along with the broccoli over the pastry.

  5. Beat the eggs, creme fraiche and milk together in a bowl, season well with salt and pepper and pour over broccoli and cheese.

  6. Bake in hot oven for 20/25 minutes or until the pastry has turn golden.

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Ingredients

  • 425g Puff pastry (1 sheet)
  • 1 Broccoli (large head)
  • 100g Stilton
  • 2 Egg(s) (free range)
  • 200ml Crème fraîche
  • 100ml Milk (whole)
  • 0 Salt
  • 0 Pepper

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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