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Broccoli and Stilton Quiche Recipe

British · Main course · 70 min total

A classic British quiche featuring tender broccoli and tangy Stilton cheese in a creamy egg custard, baked in a buttery shortcrust pastry.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 3-4 tablespoons ice water
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup crumbled Stilton cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Make the pastry: In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, pulsing until dough just holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Press into pan, trim edges, and prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden. Cool slightly.
3. While crust bakes, blanch broccoli: Bring a pot of salted water to boil. Add broccoli and cook for 2 minutes. Drain and plunge into ice water. Drain well and pat dry.
4. In a medium bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
5. Spread broccoli evenly over the bottom of the pre-baked crust. Sprinkle Stilton and Parmesan over broccoli. Pour egg mixture over the top.
6. Bake quiche at 375°F for 30-35 minutes, until center is set and top is golden. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips

• For a deeper flavor, substitute half the cream with crème fraîche.
• Leftover quiche can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven.
• If you prefer a lighter quiche, use half-and-half instead of heavy cream.

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