Broccoli and gorgonzola quiche recipe
Broccoli and gorgonzola complement each other beautifully, with a slight kick from the chilli, in this quick-cook quiche. This recipe uses ready-rolled puff pastry for the base, making it quick and easy to rustle up midweek. Serve with a crunchy green salad.
Recipe from The Green Roasting Tin by Rukmini Iyer. Published by Square Peg.
Ingredients
- 4 eggs
- 1 lemon, zest only
- 1 tsp sea salt
- 1 clove of garlic, crushed
- 320 g ready-rolled puff pastry sheet
- 300 g broccoli florets, halved
- 0.5 red onion, finely chopped
- 1 tsp chilli flakes
- 125 g gorgonzola piccante
- 100 ml single cream
- 4 eggs
- 1 lemon, zest only
- 1 tsp sea salt
- 1 clove of garlic, crushed
- 11.3 oz ready-rolled puff pastry sheet
- 10.6 oz broccoli florets, halved
- 0.5 red onion, finely chopped
- 1 tsp chilli flakes
- 4.4 oz gorgonzola piccante
- 3.5 fl oz single cream
- 4 eggs
- 1 lemon, zest only
- 1 tsp sea salt
- 1 clove of garlic, crushed
- 11.3 oz ready-rolled puff pastry sheet
- 10.6 oz broccoli florets, halved
- 0.5 red onion, finely chopped
- 1 tsp chilli flakes
- 4.4 oz gorgonzola piccante
- 0.4 cup single cream
Details
- Cuisine: British
- Recipe Type: Quiche
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C fan/360°F/gas mark 6 and line a small deep roasting tin with baking paper. Cover the base of the tin with the puff pastry – you want it to come up the sides and hold all the filling in.
- Scatter the broccoli florets, red onion, chilli flakes and gorgonzola evenly over the pastry.
- Beat the cream, eggs, lemon zest, sea salt and garlic together, then pour over the broccoli and cheese. Transfer to the oven and bake for 30 minutes, after which the pastry should be cooked and the centre of the quiche just wobbly.
- Leave to sit in the tin for 10 minutes to cool down, then serve warm or at room temperature.
Note: You can use the baking paper that the pastry comes wrapped in to line the base of your roasting tin.
This recipe is from The Green Roasting Tin by Rukmini Iyer. Published by Square Peg. Photography by David Loftus.
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