Broccoli and Brie quiche

    55 min

    This simple quiche is made with puff pastry and packed with broccoli florets, garlic, double cream and Brie cheese, making it perfect for a weekend lunch.

    8 people made this

    Serves: 8 

    • 1 (500g) block frozen puff pastry, thawed
    • 1 tablespoon Dijon mustard
    • 1 tablespoon butter
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 175g broccoli florets
    • 350ml double cream
    • 3 eggs
    • 1 teaspoon salt
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon dried Italian herbs
    • 225g Brie cheese, sliced

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease a 23cm pie dish.
    2. Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush pastry base with Dijon mustard.
    3. Melt butter in a saucepan over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Mix in broccoli; cook for 3 minutes.
    4. Whisk cream, eggs, salt, nutmeg, black pepper and Italian herbs in a bowl.
    5. Layer broccoli mixture over the puff pastry and top with slices of Brie cheese. Pour in egg mixture.
    6. Bake in the preheated oven until set and golden, about 30 minutes.

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