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Broccoli Quiche

Preparation time 20 minutes,
Cooking time 40 - 45 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 585 per portion

ingredients

serves 4
225 g (8 oz) plain wholemeal flour
pinch of salt
pinch of paprika
100 g (4 oz) margarine
2 - 3 tablespoons cold water

for the filling

225 g (8 oz) broccoli
2 eggs
300 ml (1/2 pint) milk
salt and pepper
100 g (4 oz) Cheddar cheese, grated

method

1. Sift the flour, salt and paprika into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles breadcrumbs. Add enough water to mix to a soft dough.

2. Roll out on a lightly floured surface and use to line a 20 cm (8 in) flan dish or ring placed on a baking tray.

3. Blanch the broccoli in boiling water for 2 - 3 minutes. Drain very well and cut into neat chunks. Arrange in the flan case. Beat the eggs, milk and seasoning together, pour over the broccoli. Sprinkle with the grated Cheddar.

4. Bake in a moderately hot oven for 35 - 40 minutes or until set. Serve hot, with sauteed potatoes.

What did you think?

6 people have helped to review this recipe. Thankyou!

Not enough eggs
posted by Julesie @ 09:25AM, 1/13/09
Made this quiche this afternoon.
Found that there was no where near enough custard amounts to fill the case. It was only barely half full.
Added another 2 eggs, so 4 altogether, with more milk too.
Also added an orange bell pepper that was sauteed with the broccoli instead of blanching it.
Will have to see what it turns out like.
Baking for too long
posted by B @ 07:20PM, 2/26/10
Been baking for an hour now and the stuffing is still liquid - any tips as to how to avoid that?
Its late but it may help someone
posted by The helpful chef @ 01:32PM, 6/15/10
Any custard mix should be of tha ratio 2 eggs to qurter pint milk so 4 eggs to half pint milk, it wont set else. Also with a Quiche make sure that there is lots of brocolli so the egg custard just binds it all!! Good Luckk !!!
Not bad!
posted by Bossy @ 10:07AM, 6/25/10
I used 2 large eggs for this recipe and it set well but also found that there was not enough mix for the size of tin!
Chill the dough twice
posted by Chookie @ 12:21PM, 9/09/11
Make the dough, chill for 20 minutes, roll out and line the flan tin and then chill for another 20 minutes. This helps to stop any shrinkage when baking and the custard won't spill over the top.

I also add a tin of tuna, 4 ozs just cooked broccoli, 5fl ozs of single cream, 4 large eggs and the cheese. I use 1/4 pint milk.

Adding a single egg yolk to the dough gives a richness too.
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