Broccoli, Sprout & Stilton Quiche

Serves 6-8


  • 1 sheet ready rolled shortcrust pastry.
  • 200g Tenderstem® broccoli.
  • 100g Brussels sprouts, chopped.
  • 100g Stilton, crumbled.
  • 3 large eggs.
  • 200ml Crème fraîche.
  • 50ml Whole milk.

Salt and pepper to taste

How to make

  1. Preheat the oven to 200c/180c fan assisted/gas mark 6.
  2. Roll out the dough to at least 1/2cm thick.
  3. Add to the flan dish, and blind bake for around 15 minutes.
  4. Remove around 2-3cm off the end of each broccoli stem.
  5. Boil the broccoli and chopped sprouts in lightly salted water for around 12 minutes, and drain.
  6. Add the broccoli and chopped sprouts to the pastry, and spread evenly.
  7. Sprinkle half of the Stilton over the broccoli and sprouts.
  8. Beat the eggs, crème fraîche and milk together in a bowl, and season with a little salt and pepper, and pour over the cheese and vegetables.
  9. Sprinkle the remaining Stilton over the top.
  10. Bake in the hot oven for around 20-25 minutes, or until the mixture is firm, and golden brown.
  11. Ensure quiche is piping hot throughout before serving.