Broccoli and Gorgonzola Quiche

24 July 2019 — Dinner, Lunch, Picnic

Broccoli and Gorgonzola Quiche


200g plain flour

100g unsalted butter



2 tbsp water

200g broccoli, cut into florets

100ml full fat milk

150ml single cream

3 large eggs

150 Gorgonzola Dolce DOP

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
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