Think quiche is beige and boring? Think again! This veggie quiche is packed with broccoli, Cheddar, garlicky chives and punchy sun-dried tomatoes for a riot of colour and flavour.
You can't beat a homemade quiche and this recipe uses shop-bought shortcrust pastry to make things super easy. We like to serve it warm with a side of green salad and chilled glass of white wine, but it makes a great addition to a cold picnic too.
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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Cal/Serv:
861
Ingredients
Plain flour, to dust
375g
shortcrust pastry
150g
broccoli, cut into small florets
3
medium eggs, lightly beaten
200ml
double cream
75g
Cheddar, coarsely grated
2Tbsp.
freshly chopped chives
100g
sun-dried tomatoes in oil, drained and finely chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Lightly flour a work surface and roll out pastry to line a 20.5cm deeply fluted tin. Prick base well with a fork and chill for 15min.
Step 2Line pastry with a large square of greaseproof paper and fill with baking beans. Cook for 15min until sides are set. Carefully remove beans and paper and cook for a further 10min or until base feels sandy to the touch. Take out of oven and set aside. Turn oven down to 160°C (140°C fan) mark 3.
Step 3While the pastry is baking, bring a medium pan of water to the boil and cook broccoli for 3min until just tender. Drain well. In a large jug, whisk together eggs, cream, cheese, chives and plenty of seasoning. Set aside.
Step 4Scatter broccoli and tomatoes into the cooked pastry base (still in its tin) then pour over egg mixture. Return to the oven for 40min or until quiche is set. Serve warm or at room temperature with a green salad.
Can I make this ahead?
Yes, bake the quiche then cool completely, cover and chill (in its tin). Bring to room temperature to serve.
What other cheeses could I use?
Any flavoursome, firm cheese will work here. A strong gruyere would be lovely, or go blue and use Stilton for an even more intensely flavoured quiche.
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”!).
