
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.
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.
To prevent a soggy bottom, always ensure your broccoli is very dry before adding it to the filling. If you don't have caramelized onion chutney, you can substitute it with a thin layer of Dijon mustard or sautéed leeks. This quiche can be made a day in advance and served cold or gently reheated.




