Easy Broccoli and Cheddar Quiche with Caramelized Onions

Name: Easy Broccoli and Cheddar Quiche with Caramelized Onions
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8
Ingredients: 320 g sheet ready-rolled shortcrust pastry; 200 g long-stemmed broccoli or small broccoli florets; 125 g mature cheddar or gruyère; 3 pcs medium eggs beaten; 200 ml double cream; 4 tbsp caramelised onion chutney; 1 tsp wholegrain or Dijon mustard; 1 handful large handful of chives or parsley leaves, finely chopped

This savory vegetarian quiche features a buttery shortcrust pastry filled with tender broccoli, sharp cheddar cheese, and a hidden layer of sweet caramelized onion chutney. It's an elegant yet simple dish perfect for brunch, lunch, or a light dinner.

Servings8 Portions

Prep Time25 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

sheet ready-rolled shortcrust pastry
320 g
long-stemmed broccoli or small broccoli florets
200 g
mature cheddar or gruyère
125 g
medium eggs beaten
3 pcs
double cream
200 ml
caramelised onion chutney
4 tbsp
wholegrain or Dijon mustard
1 tsp
large handful of chives or parsley leaves, finely chopped
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas 6) and place a baking sheet inside to heat up. Roll out the shortcrust pastry sheet slightly so it is large enough to line a 22cm fluted tart tin. Press the pastry into the edges of the tin, leaving about 1cm of excess above the rim to account for shrinkage. Prick the base all over with a fork, line with baking parchment, and fill with baking beans. Place the tin on the hot baking sheet and bake for 15 minutes. Remove the parchment and beans, then bake for another 5 minutes until the base is light golden.

While the pastry is blind baking, prepare the broccoli. Cook the florets in a pan of simmering water for about 5 minutes until they are tender but still hold their shape. Drain the broccoli and immediately run it under cold water to preserve the color. Most importantly, pat the broccoli completely dry with a clean kitchen towel; any excess moisture will make the quiche watery.

Reduce the oven temperature to 180°C (160°C fan/Gas 4). Spread the caramelized onion chutney evenly over the base of the pre-baked pastry case. Cut 100g of the cheese into small 1cm cubes and scatter them over the chutney. Arrange the dried broccoli on top. In a bowl, whisk together the eggs, double cream, mustard, and chopped herbs, then season with salt and pepper. Pour the egg mixture into the tin and grate the remaining 25g of cheese over the top. Bake for 35-40 minutes until the filling is just set. Let it cool in the tin for 30 minutes before slicing to serve.