Broccoli Quiche Rules!

Puffy and golden – Broccoli Quiche is just delicious…

Real men aren’t supposed to eat quiche as you know but my man just adores this one…  It’s quick and easy and absolutely delicious.  I usually make two and freeze one.  You can also play around with the filling – try caramelised onion, or mushrooms  – you can use just about anything as a base…

Broccoli Quiche

2 cups cooked broccoli roughly broken up (broccoli should not too be too soft or you lose the taste)

50 grams butter

1 leek

1 Clove of garlic (I grate it for a better taste)

Generous handful of grated cheese

4 eggs

½ tub pure cream (about 100ml)

Salt & pepper to taste

Pinch of nutmeg

1 sheet Butter Puff Pastry

Slice the leek finely and grate the garlic.

Sauté both in the butter until the leek has softened

Tip in the cooked broccoli and sauté for a few minutes in the butter

Season to taste with salt, pepper and nutmeg.

Spray a large Quiche dish lightly with oil

Line it with the puff pastry and trim.

Spoon the broccoli mixture into the dish

Sprinkle with the grated cheese

Beat together the eggs and the cream and pour over the broccoli cheese mixture

Bake at 180c (fan-forced oven) for 40 minutes or until golden brown on top.


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