Mary Berry’s Broccoli Quiche is made with ready-rolled shortcrust pastry, broccoli, eggs, double cream, wholegrain mustard, chives or parsley, caramelized onion chutney, and mature cheddar cheese. This tasty Broccoli Quiche recipe creates a delicious dish that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients Needed
- 320g (11.3 oz) sheet ready-rolled shortcrust pastry
- 200g (7 oz) long-stemmed broccoli or small broccoli florets
- 3 medium eggs, beaten
- 200ml (7 fl oz) double cream
- 1 tsp wholegrain or Dijon mustard
- Large handful of chives or parsley leaves, finely chopped
- 4 tbsp caramelised onion chutney
- 125g (4.4 oz) mature cheddar or Gruyère cheese
How To Make Broccoli Quiche
- Preheat Oven: Heat the oven to 200°C (180°C fan)/Gas Mark 6 with a baking sheet inside.
- Prepare Pastry: Unroll the shortcrust pastry, roll it out slightly, and line a 22cm (8.5 inch) fluted tart tin. Trim the excess pastry, prick the base with a fork, line with baking parchment, and fill with baking beans. Bake for 15 minutes, then remove parchment and beans and bake for an additional 5 minutes until light golden.
- Cook Broccoli: Boil broccoli in simmering water for 5 minutes until tender but not mushy. Drain and cool under cold running water. Pat dry with a tea towel or kitchen paper.
- Prepare Filling: In a bowl, mix beaten eggs, cream, mustard, and herbs. Season to taste.
- Assemble Quiche: Reduce oven temperature to 180°C (160°C fan)/Gas Mark 4. Spread chutney over the base of the pastry case. Scatter 100g (3.5 oz) of cheese cut into 1cm (0.4 inch) cubes over the chutney. Arrange the broccoli on top, then pour over the egg mixture. Grate the remaining cheese over the top.
- Bake: Bake for 35-40 minutes until the filling is set. Cool in the tin for 30 minutes before slicing to serve.
Recipe Tips
- Thoroughly Dry the Broccoli: After cooking and cooling the broccoli, pat it dry with a tea towel to avoid excess moisture that can make the quiche watery.
- Preheat Your Baking Sheet: Placing a baking sheet in the oven while preheating helps ensure a crispier pastry base.
- Use Baking Beans: Always line the pastry with baking parchment and fill with baking beans to prevent it from shrinking or puffing up during baking.
- Cool the Pastry Before Adding Filling: Allow the pre-baked pastry to cool slightly before adding the filling to prevent the crust from becoming soggy.
- Grate Cheese Fresh: Grate the cheese yourself rather than using pre-grated cheese for a better melt and flavor in the quiche.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Broccoli Quiche cool to room temperature before covering and refrigerating. Store it in an airtight container for up to 3 days in the fridge.
- Freeze: Allow the quiche to cool completely before wrapping it tightly in plastic wrap or foil and placing it in a freezer-safe container. It can be frozen for up to 3 months. Thaw the quiche in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Place the quiche on a baking sheet and cover loosely with foil to prevent over-browning. Bake for 15-20 minutes or until heated through.
Nutrition Facts
Serving Size: 1 slice (out of 6)
- Calories: 342
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 126mg
- Sodium: 554mg
- Potassium: 271mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 14g
Try More Mary Berry Recipes:
- Mary Berry Apple And Sultana Cake
- Mary Berry Gluten-Free Sponge Cake
- Mary Berry Poached Pears
- Mary Berry Raspberry Jam Recipe
Mary Berry Broccoli Quiche
Description
Mary Berry’s Broccoli Quiche is made with ready-rolled shortcrust pastry, broccoli, eggs, double cream, wholegrain mustard, chives or parsley, caramelized onion chutney, and mature cheddar cheese. This tasty Broccoli Quiche recipe creates a delicious dish that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Heat the oven to 200°C (180°C fan)/Gas Mark 6 with a baking sheet inside.
- Prepare Pastry: Unroll the shortcrust pastry, roll it out slightly, and line a 22cm (8.5 inch) fluted tart tin. Trim the excess pastry, prick the base with a fork, line with baking parchment, and fill with baking beans. Bake for 15 minutes, then remove parchment and beans and bake for an additional 5 minutes until light golden.
- Cook Broccoli: Boil broccoli in simmering water for 5 minutes until tender but not mushy. Drain and cool under cold running water. Pat dry with a tea towel or kitchen paper.
- Prepare Filling: In a bowl, mix beaten eggs, cream, mustard, and herbs. Season to taste.
- Assemble Quiche: Reduce oven temperature to 180°C (160°C fan)/Gas Mark 4. Spread chutney over the base of the pastry case. Scatter 100g (3.5 oz) of cheese cut into 1cm (0.4 inch) cubes over the chutney. Arrange the broccoli on top, then pour over the egg mixture. Grate the remaining cheese over the top.
- Bake: Bake for 35-40 minutes until the filling is set. Cool in the tin for 30 minutes before slicing to serve.
Notes
- Thoroughly Dry the Broccoli: After cooking and cooling the broccoli, pat it dry with a tea towel to avoid excess moisture that can make the quiche watery.
- Preheat Your Baking Sheet: Placing a baking sheet in the oven while preheating helps ensure a crispier pastry base.
- Use Baking Beans: Always line the pastry with baking parchment and fill with baking beans to prevent it from shrinking or puffing up during baking.
- Cool the Pastry Before Adding Filling: Allow the pre-baked pastry to cool slightly before adding the filling to prevent the crust from becoming soggy.
- Grate Cheese Fresh: Grate the cheese yourself rather than using pre-grated cheese for a better melt and flavor in the quiche.
Mary Berry Broccoli Quiche