Broccoli and Stilton Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">110g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">1-2 tbsp cold water (if needed)</li><li class="ingredients-single-item">¼ tsp salt</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 small onion, finely chopped</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">150g Stilton cheese, crumbled (or Roquefort or Danish blue)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. If using a food processor, pulse the flour and salt together, then add the cold butter cubes and pulse until the mixture resembles breadcrumbs. Alternatively, use your fingertips to rub the butter into the flour until you achieve the same texture. The cold butter is crucial here – it creates steam pockets during baking that result in a flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and mix until the dough just comes together, adding 1-2 tablespoons of cold water if needed. Be careful not to overwork the dough, as this develops gluten and results in tough pastry. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness and large enough to line your 23cm tart tin. Carefully drape the pastry over the tin, gently pressing it into the corners and up the sides. Trim any excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is dry and lightly golden. This crucial step prevents the dreaded "soggy bottom" by partially cooking the pastry before adding wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the filling. Blanch the broccoli florets in boiling water for 2 minutes until just tender but still bright green. Immediately plunge into cold water to stop the cooking process (this maintains color and prevents overcooking), then drain thoroughly and pat dry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a frying pan, sauté the chopped onion in olive oil over medium heat until soft and translucent, about 5-6 minutes. Set aside to cool slightly. Cooking the onions beforehand removes their moisture and mellows their flavor, preventing them from releasing water into your quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). Arrange the blanched broccoli and sautéed onions evenly across the base of the pastry case, then scatter over about three-quarters of the crumbled Stilton, reserving some for the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a jug, whisk together the eggs, double cream, a pinch of salt (go easy as Stilton is already salty), plenty of freshly ground black pepper, and the grated nutmeg. The eggs provide structure while the cream adds richness – this balance creates that perfect silky, set custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the egg mixture into the pastry case, allowing it to flow between the broccoli pieces. Scatter the remaining Stilton on top. Place the quiche on a baking sheet (to catch any potential overflow) and bake for 25-30 minutes until the filling is set but still has a slight wobble in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for 10-15 minutes before removing – this resting period helps the custard set completely. The quiche can be served warm or at room temperature. If you notice the edges browning too quickly during baking, cover them loosely with foil to protect them.</li></ol>