Mince and broccoli quiche

    1 hour 5 min

    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.

    19 people made this

    Serves: 6 

    • 500g fresh broccoli (or frozen, thawed)
    • 500g beef mince
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 (23cm) unbaked shortcrust pastry case
    • 3 eggs
    • 500ml single cream
    • salt and freshly ground black pepper to taste
    • 1 handful grated Gruyère, Comté or Emmental cheese

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Bring a large pot of water to the boil; add broccoli and blanch for 2 minutes (broccoli should remain crisp). Drain and reserve.
    2. Meanwhile, lightly grease a frying pan and heat over medium heat. Cook mince with onion and garlic until cooked through and no longer pink.
    3. Preheat oven to 180 C / Gas 4. Pierce bottom of pastry case with a fork and sprinkle mince mixture and broccoli over pastry.
    4. 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.

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    haven't tried this recipe yet but I was wondering...what veg can I use instead of broccoli? any ideas?  -  20 Jun 2013