About this recipe:A gorgeous vegetarian quiche made with broccoli, brie cheese and cashews. It has so much flavour! You can make your own pastry but sometimes readymade is so much easier. If you prefer, you can cook the broccoli slightly to soften it before adding to the quiche.
250g frozen puff pastry
250g wedge of brie
500g broccoli, broken up into florets
125ml sour cream
1 tablespoon honey
150g cashew nuts
Salt and pepper to taste
Grated cheddar cheese
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Method Prep:15min › Cook:25min › Ready in:40min
Thaw puff pastry; roll out on floured surface and cover bottom and edges of a loose bottomed tin or quiche dish.
Preheat the oven to 225 degrees C / Gas mark 7.
Slice the brie into thin slices and cover the bottom of the pastry with half of the brie slices. Then sprinkle over half of the cashew nuts and add the all of the broccoli florets.
Beat sour cream together with the eggs, salt and pepper; pour this mixture over the broccoli.
Add remaining cashew nuts and arrange the other half of the brie slices on top. Drizzle one tablespoon of honey over the brie and sprinkle some grated cheddar on top.
Bake the quiche for about 25 minutes or until the pastry is golden brown.
This was a really lovely dish - I might add a bit more seasoning next time, but the textures were great. I did cook the broccoli a little first. Will definitely make it again. Was lovely warm and cold too. - 02 Jan 2014