I made this for tea tonight with new potatoes, carrots, peas and mushrooms. Every single plate was cleared, very satisfying!
1 pack of fresh or frozen shortcrust pastry (I do make my own but this stuff makes for a quick easy supper)
200g broccoli florets steamed or boiled until just fork tender then drained and refreshed in cold water
400ml semi skimmed milk
25-50g grated cheddar cheese
1tsp Dijon mustard (optional)
salt and pepper
If using frozen pastry defrost thoroughly. Allow chilled pastry to stand at room temperature for 20 mins. Preheat oven to 180C.
Roll out to line a 27cm greased quiche dish (it can be a bit smaller than this, it doesn’t have to be too precise. This is the size I use, it’s quite deep too. The broccoli and custard don’t fill it to the brim but my family like a bit of crunchy pastry hanging over the top!). Refrigerate for at least 20 mins to let the pastry rest after you have pummelled it.
Prick the pastry case all over with a fork and line it with tin foil/greaseproof paper and baking beans (I use old dried chickpeas which went past their sell by date and which I keep in a jar for this purpose, you don’t need to buy expensive baking beans!) Pop it into the oven for 20 mins then remove the foil and beans and return it to the oven for about 10 mins or until the case has dried out and is beginning to brown a little.
Meanwhile make the custard. Whisk together the eggs, milk and mustard. Add salt and pepper to your taste. Turn the oven up to 200C.
Lay the broccoli inside the pastry case in an even layer. Sprinkle half the grated cheese on top. Pour the custard into the case and sprinkle with the remaining cheddar. How much cheese you use depends on your family’s taste and the strength of the cheese you are using.
Bake in the centre of the oven for 20-30 mins or until the custard has set and the top is nicely browned.
Allow to cool slightly before serving. Quiche is always better warm than hot or cold.
Serve with new potatoes and salad or veg of your choice in the spring and summer or with roasted veg in the autumn or winter.