Another day another quiche! I love pastry too much to stay away from it in hot weather and quiche is a great versatile meal centre, hot or cold. Here’s my favourite vegetarian version, really good, super mature Stilton is key!
To feed to up 6, you will need:
- 1 roll shortcrust pastry
- 150g tenderstem broccoli, heads and short stalks only
- 3 gloves garlic, finely diced
- 2 red onions, finely chopped
- Knob of butter
- 120g diced Blue Stilton, very mature, such as Colston Bassett or Cropwell Bishop
- 300ml single cream (double cream is OK for extra indulgence!)
- 6 eggs
Preheat your oven to 180 degrees.
Roll out the pastry and line a greased 9 inch round tart tin with a loose base. Trim any excess around the rim. Place a circle of baking paper in the base of the pastry and fill the case with baking beads. Blind bake the tin for 13 minutes, then take out the beads and paper, baking for another 10 minutes. Leave the pastry to rest in the tin while you make the filling.
In the butter, fry the onions, garlic and until very soft and nicely browned. Turn down the heat a add the broccoli to steam for 2-3 minutes.
Separate three of the eggs and put the yolks in a medium sized bowl, add the other three whole eggs to the yolks and gently beat. Mix in the cream until well combined.
In the pastry case, layer the onion mix, then sprinkle the cheese over evenly. Season with a good amount of ground black pepper. Slowly pour over the egg and milk mix, ensuring all the gaps are filled but the top doesn’t spill over the side of the pastry.
Bake for 22-25 minutes until the top is golden brown and springs back when touched. You might need to turn the quiche halfway through baking to ensure you get an even appearance on top.
Eat straight away or chill for a picnic or to reheat later.
