So this recipe was inspired by something I saw in Delicious magazine last month, but then I used our regular family quiche recipe and added Wensleydale and sprouting broccoli.
1/2 a 500g pack of ready-to-roll shortcrust pastry
Flour for dusting
2 large eggs
1/2 a 400g can of evaporated milk
12 or so stems of sprouting broccoli, trimmed to the radius of the pan
100g Wensleydale cheese, crumbled
Sprinkle the worktop with a little flour. Roll out the pastry into a large circle. Carefully place over a suitable quiche pan* – make sure not to rip the pastry as you press it in to the pan.
Beat the eggs and evaporated milk. Stir in the cheese.
Arrange the broccoli in the base of the lined pan – put the stems at the centre, with the flower head at the edge, which will make it easier to cut at the end. Pour over the egg/milk/cheese mixture.
Cook at 180 degrees C for 30 minutes. To check if the quiche is cooked, press the centre: it should be firm and bouncy.
Serve in slices with a little side salad as a starter, or in thicker slices with potato salad and sliced for a main meal.
* I use a 8″ diameter pan, about 1.5″ deep, with a removable base (very handy for getting the quiche out at the end of cooking).
- make sure the pastry doesn’t have any holes in it, otherwise the mixture will leak out during cooking
- leave the excess pastry hanging over hte edge of hte pan, and trim later – it stops the pastry from shrinking below the level of the mixture while it cooks