Cheese and broccoli quiche (with mushrooms)

When it's too hot to spend time in the kitchen, why not serve this cheese and broccoli quiche for supper? Add a few slices of cold ham or chicken and one or two salads, and you have a delicious meal that everyone will enjoy. The creamy filling is packed with broccoli, onions and mushrooms plus it's baked in a crispy cheesy pastry shell for even more goodness.

📝 Ingredients

• 3/4 cup / 105 grams plain white flour
• 1 cup grated cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon mustard powder (optional)
• 2 ounces / 60 grams melted butter
• 1 medium head broccoli (cut into florets)
• 2 ounces / 60 grams butter
• 1 medium onion (chopped (approx 1 cup))
• 4 ounces / 115 grams mushrooms (sliced)
• 2 tablespoons flour
• 1 cup / 240 ml double or single cream
• 1/2 cup / 120 ml milk (for filling)
• 2 large eggs
• 1/2 cup / 120 ml milk (to beat with eggs)
• Salt and black pepper to taste
• Extra grated cheese (to sprinkle on top before baking)

👨‍🍳 Instructions

1. 1--- Cheese pastry ---
2. 2Combine the flour, grated cheese, salt and mustard powder in a mixing bowl.
3. 3Add the melted butter and mix to form a smooth ball of dough.
4. 4Roll the dough out between 2 layers of greaseproof paper or baking parchment until it is large enough to fit into your baking dish.
5. 5Using the bottom sheet of paper to help you, carefully turn the pastry over and ease it into your baking dish. Do not remove the paper. Place the lined dish into the refrigerator for 30 minutes to rest.
6. 6After 30 minutes, remove the pastry case from the refrigerator, carefully peel off the paper and use a sharp knife to neaten the edges.
7. 7--- Filling ---
8. 8Preheat the oven to 190°C / 375°F.
9. 9Steam the broccoli florets for 3 to 4 minutes (or until the broccoli is cooked to your liking). Drain and set aside to cool.
10. 10Melt the butter in a frying pan and add the chopped onions and mushrooms.
11. 11Turn the heat down to low, cover the pan with a lid and saute the onions and mushrooms for 6 to 7 minutes until the onions are translucent and the mushrooms have softened. Stir occasionally.
12. 12Remove from the heat and stir in the flour.
13. 13Stir in the cream and the milk and heat until almost boiling and starting to thicken.
14. 14Remove from the heat and stir in the steamed broccoli. Leave to cool for 10 minutes. This is the point where you should taste for seasoning. If the filling tastes a little bland add salt and black pepper to your own taste.
15. 15Once cool, lightly beat the eggs in the milk and stir the mixture into the cream and broccoli mixture.
16. 16Pour the mixture into the prepared pastry case and sprinkle with a little grated cheese.
17. 17Bake in a preheated oven (190C / 375F) for 30 to 35 minutes until the filling is set and the edges of the pastry are golden brown.
18. 18Remove from the oven and allow to cool.