Broccoli and Blue Cheese Quiche
340g/12oz shortcrust pastry
flour to dust
1 large head broccoli, cut into small florets
125g/4oz blue cheese, e.g. Danish blue, crumbled
2 medium (US large) eggs plus 1 egg yolk
300ml/½ pint/1¼ cups double (heavy) cream
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep fluted tart tin. Prick the base all over and chill for 15 minutes.
3 Fill with parchment paper and baking beans and cook in the oven for 20 minutes. Remove the paper and beans and reduce the oven temperature to 170°C/335°F/Gas 3.
4 Cook the broccoli in a pan of boiling water for 3 minutes, then drain. Arrange the broccoli in the pastry shell and sprinkle with the blue cheese. Whisk the eggs and egg yolk, cream and seasoning together and pour over the broccoli.
5 Cook in the oven for 40 minutes or until the filling is set and golden brown. Serve cut into slices..