About this recipe:Here is a perfect quiche for a complete meal. Beef mince is used here, but you can choose your favourite mince - turkey, lamb, pork, etc. When you blanch the broccoli, don't leave it in the boiling water for too long - it should still be crisp and firm.
500g fresh broccoli (or frozen, thawed)
500g beef mince
1 onion, chopped
1 clove garlic, minced
1 (23cm) unbaked shortcrust pastry case
500ml single cream
salt and freshly ground black pepper to taste
1 handful grated Gruyère, Comté or Emmental cheese
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring a large pot of water to the boil; add broccoli and blanch for 2 minutes (broccoli should remain crisp). Drain and reserve.
Meanwhile, lightly grease a frying pan and heat over medium heat. Cook mince with onion and garlic until cooked through and no longer pink.
Preheat oven to 180 C / Gas 4. Pierce bottom of pastry case with a fork and sprinkle mince mixture and broccoli over pastry.
In a bowl, whisk the eggs with the cream. Season with salt and pepper, then pour over the pastry. Sprinkle with grated cheese. Bake about 35 minutes or until top is golden brown.