European
Ireland - Vegetarian
Broccoli and Cashel Blue Quiche
Chef's Menu Description
Flaky butter pastry tart filled with tender steamed broccoli florets, creamy free-range egg custard, and rich tangy Irish Cashel Blue cheese, baked until golden and puffed.
Ingredients
- • 1 sheet all-butter shortcrust pastry, blind-baked in a 23cm tart tin
- • 250g fresh broccoli florets, steamed until tender-crisp
- • 150g Irish Cashel Blue cheese, crumbled
- • 3 large free-range eggs, beaten
- • 200ml double cream and 100ml whole milk
- • Pinch of freshly ground nutmeg, sea salt, and black pepper
Preparation Steps
1
Phase 1
Line tart tin with pastry and blind bake at 200°C for 15 minutes with baking beans, then 5 minutes without beans.
2
Phase 2
Whisk eggs, double cream, milk, nutmeg, salt, and pepper in a jug.
3
Phase 3
Scatter steamed broccoli florets and crumbled Cashel Blue cheese across the pastry base. Pour custard gently over.
4
Phase 4
Bake at 180°C for 30-35 minutes until the custard is set, puffed, and golden-brown on top. Cool 10 minutes before slicing.