Broccoli and Gorgonzola Quiche
Ingredients
200g plain flour
100g unsalted butter
Salt
Pepper
2 tbsp water
200g broccoli, cut into florets
100ml full fat milk
150ml single cream
3 large eggs
How to make it
Gorgonzola Quiche is the perfect summertime meal as it can be served hot or cold, as a main meal or light bite. We use Gorgonzola Dolce DOP in this recipe which is the creamier and sweeter version of Gorgonzola.
- In a bowl, combine the flour with the butter until a light, fine crumb is formed
- Mix in the salt
- Add the water and mix until the flour comes together in a single dough
- Wrap the pastry in clingfilm and chill for half an hour
- Once chilled, remove from fridge and drop onto a floured work surface
- Roll out until it’ll definitely cover the size of your flan dish, approx half a centimetre thick
- Using the rolling pin lift the dough and place inside the dish
- Gently push the dough up to the sides, then use the rolling pin over the edges to give you a flat, perfect finish
- Preheat oven to 200°C/ 180°C fan/ gas mark 6
- Add a sheet of parchment paper then tip over baking beans
- Blind bake the pastry for 15 minutes or until looking firmer
- Steam the broccoli florets for few minutes
- Leave to cool
- In a separate bowl, whisk together the milk, cream and eggs
- Add salt and pepper to taste
- Remove the parchment paper and baking beans, then arrange the broccoli around the base of the pastry
- Our over the remaining liquid
- Crumble over the Gorgonzola Dolce DOP evenly
- Reduce oven down to 180°C/ 160°C fan/ gas mark 5
- Bake for around 30 minutes, until the mixture is firm to touch
- Serve
