Broccoli & Tomato Quiche
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 2 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Broccoli & Tomato Quiche
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A classic vegetarian quiche with broccoli, tomatoes and mature cheddar.
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Ingredients
- 110 g broccoli split or cut into florettes
- 2 tomatoes cut into 12 slices
- 110 g mature cheddar cheese grated
- 4 eggs large
- 100 ml milk semi-skimmed or full fat
- 1 tbsp onion grated
- 1 x 320g puff pastry sheet
- salt & pepper
Instructions
- Preheat oven to 180⁰C.
- Blanch the broccoli florettes in boiling water for 2 minutes then plunge into cold water and drain (sit on kitchen paper while they’re waiting to be used).
- Grease a lasagne tin (20cm x 24cm).
- Unroll pastry and with a rolling pin and roll the shortest length a little wider to fit the tin.
- Place the pastry sheet over the tin, press into the corners then trim the excess pastry with a knife.
- Put ¾ of the cheese in the base of the pastry case.
- Pat the tomato slices dry and then lay over the cheese followed by the broccoli.
- Top with remaining grated cheese.
- Whisk together the egg, milk, onion, salt and pepper.
- Pour over the broccoli and fold down the sides of the pastry.
- Bake on the bottom shelf of the oven for 42 – 45 minutes until golden and pastry cooked through.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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