If you like broccoli and Stilton soup, you'll love this broccoli and Stilton quiche with a walnut pastry.
It's really easy to make and the food processor makes light work of the pastry which you can whizz up in less than 5 minutes.
Make sure you chill your dough for at least 30 minutes - this is important and ensures your pastry can hold it's shape when you roll it out and will make sure it doesn't shrink too much when it's baking too.
We've added English mustard to the tart filling and it adds a lovely warmth to the Stilton and broccoli. Serve with a simple green salad for a complete meal.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
465
Ingredients
75g
walnut halves
125g
plain flour
100g
cold butter, cubed
1tsp.
caster sugar
275g
head of broccoli, cut into florets
350ml
double cream
2
large eggs
1/2tsp.
English mustard
125g
Stilton, crumbled
3Tbsp.
chives, finely chopped
Directions
Step 1
Pulse walnuts in a food processor until quite fine. Add the flour, butter, sugar and a large pinch of salt, then pulse until mixture resembles fine breadcrumbs. Tip into a bowl then, using a table knife, stir in just enough ice-cold water to bring the pastry together. Knead lightly until smooth, wrap in clingfilm and chill for 30min.
Step 2
Cook broccoli in boiling water for 3min until almost tender, then plunge into a bowl of iced water to cool. Drain and set aside.
Step 3
Using your hands, press the pastry into a 23cm fluted, loose-bottomed flan tin. Chill for 20min. Preheat oven to 200°C (180°C fan) mark 6. Prick base all over with a fork, cover with a circle of greaseproof paper and fill with baking beans. Cook for 15-20min until pastry is set. Remove beans and paper and return the pastry to the oven. Cook for 10min until golden and the base feels sandy to the touch.
Step 4
Turn oven temperature down to 150°C (130°C fan) mark 2. Mix together the cream, eggs, mustard and three-quarters of both the stilton and the chives. Season, then whisk to break up the cheese. Arrange broccoli in the pastry case. Pour over cream mixture, sprinkle with reserved cheese and chives. Cook for 30-35min until filling is set. Serve hot or at room temperature.
Freeze ahead - Complete recipe and leave tart to cool - still in its tin. Once cool, wrap the entire tin in clingfilm, then freeze for up to one month. To serve, defrost overnight in the fridge and serve at room temperature or reheat for 12-15min at 170°C (150°C fan) mark 3.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).