Cheese and broccoli quiche (with mushrooms)

Ingredients

• 105 gplain white flour
• 1 cup grated (about 100 g)Cheddar cheese
• ½ teaspoonsalt
• ¼ teaspoon (optional)mustard powder
• 60 g, meltedbutter
• 1 medium headbroccoli, cut into florets
• 60 gbutter
• 1 medium onion (about 240 ml chopped)onion, chopped
• 115 gmushrooms, sliced
• 2 tablespoons (about 16 g)flour
• 240 mldouble or single cream
• 120 mlmilk, for the filling
• 2 largeeggs
• 120 mlmilk, to beat with the eggs
• to tastesalt and black pepper
• a littleextra grated cheese, to sprinkle on top

Instructions

1. 1

   Mix the pastry

   Combine the flour, grated Cheddar, salt and mustard powder in a mixing bowl. Add the melted butter and mix until it comes together into a smooth ball.

2. 2

   Line the dish

   Roll the dough between two sheets of greaseproof paper or baking parchment until large enough for your baking dish. Using the bottom sheet to help, turn the pastry over and ease it into the dish without removing the paper. Refrigerate for 30 minutes.

3. 3

   Trim the case

   After 30 minutes, take the pastry case out of the fridge. Carefully peel away the paper and neaten the edges with a sharp knife.

4. 4

   Preheat the oven

   Heat the oven to 190°C (375°F).

5. 5

   Steam the broccoli

   Steam the broccoli florets for 3–4 minutes, or until cooked to your liking. Drain and set aside to cool.

6. 6

   Cook the vegetables

   Melt the butter in a frying pan, then add the chopped onion and sliced mushrooms. Turn the heat to low, cover the pan and cook for 6–7 minutes, stirring occasionally, until the onion is translucent and the mushrooms have softened.

7. 7

   Thicken the filling

   Take the pan off the heat and stir in the flour. Add the cream and 120 ml milk, then heat until almost boiling and beginning to thicken.

8. 8

   Season the mixture

   Remove the pan from the heat and stir in the steamed broccoli. Leave the mixture to cool for 10 minutes, then taste and add salt and black pepper as needed.

9. 9

   Add the eggs

   When the mixture has cooled, lightly beat the eggs with the remaining 120 ml milk. Stir this into the cream and broccoli mixture.

10. 10

    Fill the pastry

    Pour the filling into the prepared pastry case and scatter a little grated cheese over the top.

11. 11

    Bake until set

    Bake in the preheated oven at 190°C (375°F) for 30–35 minutes, until the filling is set and the pastry edges are golden brown.

12. 12

    Cool before serving

    Remove the quiche from the oven and leave it to cool.

What is cheese and broccoli quiche?

Quiche is a savoury tart traditionally associated with French cooking and widely enjoyed in Britain. This version pairs broccoli with onion and mushrooms in a creamy, egg-set filling.

Cheddar in the pastry and on top gives the dish a savoury finish, while chilling the pastry case helps it keep its shape as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 10g protein, 18g carbs, 24g fat.

The pastry flour and broccoli contribute most of the carbohydrates, while the butter, cream, cheese and eggs provide much of the fat. Eggs, cheese, cream and milk also contribute protein; serve the quiche with a generous salad to add freshness and balance the plate.

Building the pastry case

Cheese pastry: mixing the flour and grated Cheddar with melted butter makes a simple dough. Roll it between sheets of baking parchment so it is easier to transfer to the dish.

Resting time: chilling the lined case for 30 minutes firms the dough before it goes into the oven. Peel away the paper carefully after chilling so the edges stay intact.

Preparing the vegetables

Broccoli: steam the florets for 3–4 minutes, adjusting to the texture you prefer. Drain them well so excess water does not loosen the filling.

Onion and mushrooms: cook them covered over a low heat for 6–7 minutes, stirring now and then. The onion should look translucent and the mushrooms softened before you add the flour.

Getting a creamy filling

Flour base: stir it into the cooked vegetables off the heat, then add the cream and milk. Warm the mixture until it is nearly boiling and starting to thicken.

Eggs: let the broccoli mixture cool for 10 minutes before stirring in the lightly beaten eggs and milk. This gives the filling time to cool before the eggs are added.

Checking doneness

Bake the quiche at 190°C for 30–35 minutes. The pastry edges should be golden and the filling should look set rather than liquid in the centre.

Let it cool after baking before slicing. The filling will settle as it rests, making it easier to serve neatly.

Serving the quiche

Serve it with one or two salads for a simple supper. Cold ham or chicken also works alongside it, as suggested for the dish.

Because the filling and pastry are both rich, crisp leaves or a sharply dressed salad make a fresh contrast.

Recipe notes & tips

• Roll the pastry between two sheets of baking parchment to make it easier to transfer.
• Keep the pastry case chilled for the full 30 minutes before trimming it.
• Drain the steamed broccoli well before adding it to the filling.
• Stir the onion and mushrooms occasionally as they cook over a low heat.
• Taste the filling before adding the eggs and adjust the salt and pepper.
• Allow the baked quiche to cool before cutting it into slices.

Variations

• Use single cream: choose it instead of double cream for a less rich filling.
• Add herbs: stir chopped fresh herbs into the filling after seasoning.
• Change the cheese: use another grated cheese in place of some or all of the Cheddar.
• Serve with meat: add cold ham or chicken on the side for a more substantial meal.

Common mistakes to avoid

• Skipping the chill: the pastry is easier to handle after its 30-minute rest in the fridge.
• Wet broccoli: drain the florets well so extra water does not thin the filling.
• High heat for the vegetables: keep the pan on low and covered so the onion and mushrooms soften without browning too quickly.
• Adding eggs to a hot mixture: leave the filling to cool for 10 minutes first.
• Cutting the quiche straight away: let it cool so the filling can settle before slicing.

How to store

Once cool, cover and refrigerate the quiche for up to 3 days. Reheat slices in an oven until warmed through; the pastry may soften slightly after chilling.

Frequently asked questions