Broccoli and Cheddar Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g broccoli florets</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">180g sharp cheddar cheese, grated</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">½ tsp dried thyme</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles breadcrumbs (or rub the butter into the flour by hand). The cold butter creates layers in the pastry that will result in that desirable flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse until the dough just begins to come together. If it seems too dry, add the remaining tablespoon of water, but be careful not to overwork the dough or it will become tough. The dough should barely hold together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and bring it together into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your broccoli. Blanch the florets in boiling salted water for 2 minutes, then immediately plunge into ice water to stop the cooking and preserve the bright green color. Drain thoroughly and pat dry with kitchen paper – excess moisture is the enemy of a crisp quiche base!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat the olive oil in a frying pan over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent but not browned. Add the garlic and cook for another minute until fragrant. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (170°C fan/gas mark 5) and place a baking sheet in the oven to heat up. On a floured surface, roll out the chilled pastry to about 3-4mm thickness, making it large enough to line your tart tin with some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the pastry to the tin, gently pressing it into the fluted edges. Don't stretch the pastry as it will shrink back during baking. Trim the excess, leaving a 1cm overhang which helps counter shrinkage. Prick the base with a fork and return to the refrigerator for 15 minutes to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake on the preheated baking sheet for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base looks dry and is just beginning to color. The hot baking sheet helps to immediately cook the bottom of the pastry, preventing a soggy base.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pastry case finishes baking, whisk together the eggs, cream, milk, nutmeg, thyme, ½ teaspoon salt and plenty of freshly ground black pepper until completely combined. The custard should be smooth and silky.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4). Scatter the cooled onion mixture over the base of the pastry case, then distribute the blanched broccoli evenly. Sprinkle two-thirds of the grated cheddar over the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully pour the egg mixture into the case, allowing it to flow around the vegetables. Sprinkle the remaining cheese on top. The cheese on top will create a beautiful golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the quiche on the middle shelf (still on the baking sheet) for 25-30 minutes until the filling is just set with a slight wobble in the center and the top is golden brown. A knife inserted 2cm from the edge should come out clean, but the very center should still have a slight jiggle – it will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period is crucial for the custard to fully set and makes slicing much cleaner. Serve warm or at room temperature for the best flavor. The quiche can be made a day ahead and refrigerated – simply bring to room temperature or warm slightly before serving.</li></ol>