Description

Mary Berry’s Broccoli Quiche is a savory tart made with a shortcrust pastry base, filled with a creamy custard of eggs, cream, and cheese, and studded with pieces of broccoli. This quiche is versatile and pairs well with a side salad, making it an ideal dish for any occasion.

Ingredients

Scale

For the Pastry Crust

200g plain flour – Creates the base of the pastry.
100g cold butter (cubed) – Adds richness and flakiness to the crust.
A pinch of salt – Enhances the flavor.
2–3 tbsp cold water – Bind the dough together.

For the Filling

200g broccoli florets – Blanched and chopped into bite-sized pieces.
3 large eggs – Provides structure and bind the filling.
200ml double cream – Creates a rich, creamy filling.
100ml milk – Lightens the filling without sacrificing richness.
100g grated cheese (Gruyère, Cheddar, or Emmental) – Adds a cheesy flavor to the quiche.
Salt and pepper – For seasoning.

Instructions

Step 1: Prepare the Pastry

In a mixing bowl, rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add a pinch of salt.
Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together.
Form the dough into a ball, wrap it in cling film, and refrigerate for 15-20 minutes to chill.

Step 2: Preheat the Oven and Prepare the Tin

Preheat your oven to 200°C (180°C fan) or 400°F. Grease the tart tin lightly.

Step 3: Roll Out the Pastry

On a lightly floured surface, roll out the chilled pastry to fit the tart tin. Carefully transfer the pastry to the tin, pressing it gently into the base and up the sides. Trim any excess pastry.

Step 4: Blind Bake the Crust

Line the pastry with parchment paper and fill with baking beans or rice. Blind bake in the preheated oven for 10 minutes. Remove the paper and beans, then bake for another 5 minutes until the crust is golden. Remove from the oven and reduce the oven temperature to 180°C (160°C fan) or 350°F.

Step 5: Blanch the Broccoli

Bring a saucepan of water to a boil and blanch the broccoli florets for 2-3 minutes until slightly tender. Drain and pat dry, then chop into bite-sized pieces.

Step 6: Prepare the Filling

In a bowl, whisk together the eggs, double cream, and milk. Season with salt and pepper, and stir in half of the grated cheese.

Step 7: Assemble the Quiche

Arrange the blanched broccoli evenly over the baked pastry crust. Pour the egg mixture over the broccoli, ensuring it’s evenly distributed. Sprinkle the remaining cheese on top.

Step 8: Bake the Quiche

Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden. The quiche should feel slightly firm in the center.

Step 9: Cool and Serve

Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature with a side salad.