Broccoli and gruyère quiche

Ready in 1 hour, plus chilling.
Serves 8

200g plain flour
100g butter
1 tsp thyme leaves, finely chopped
black pepper
3-4 tbsp cold water

For the filling:

100g Gruyère cheese, finely grated
100g Tenderstem broccoli, cut into long lengths and blanched
3 eggs
225ml double cream

1 To make the pastry, place the flour and butter in a food processor and blitz to fine breadcrumbs. Add the thyme and plenty of black pepper and blitz again. Add enough water to bring the pastry together to form a firm dough. Wrap in cling film and chill for 30 minutes.

2 Preheat the oven to 190°C/170°C fan/gas 5. Lightly oil a 35cm x 10cm loose-bottomed, fluted pastry tin and roll the pastry out to fit the tin. Chill for 20 minutes. Trim the edges, line with baking parchment, fill with baking beans and place on a baking sheet. Bake for 10 minutes, remove the paper and beans and bake for another 5 minutes until crisp.

3 Reduce the oven to 180°C/160°C fan/gas 4. Scatter half of the cheese on to the bottom of the pastry and arrange the broccoli on top. Combine the eggs and cream, season well and pour into the case. Scatter with the remaining cheese and bake for 35 minutes or until set.

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