Amelia Grace A good quiche should have pastry that stays properly crisp, and a filling that sets into something rich and creamy rather than watery or rubbery, and this broccoli version manages both beautifully.
I make this whenever I want something that works equally well warm from the oven or cold the next day, sliced up for a picnic or packed lunch.
The broccoli adds a lovely bit of texture and a fresh, slightly earthy flavour against the rich, cheesy custard filling, and the whole thing comes together without too much fuss.
Why Blind Baking the Pastry Is Essential for a Crisp Base
The most common problem with a homemade quiche is a soggy base, and the fix is almost always the same: blind baking the pastry case before the filling goes in.
Pouring a wet, creamy filling into raw pastry means the base never gets properly hot enough or dry enough to crisp up before the filling has set on top of it, trapping moisture underneath.
Baking the pastry case on its own first, until it’s properly dried out and lightly golden, means it can hold up to the wet filling that follows, staying crisp rather than turning soggy and pale.
Ingredients for Delia Smith Broccoli Quiche
Shortcrust Pastry:
- 200g plain flour
- Pinch of salt
- 100g cold unsalted butter, cubed
- 2–3 tbsp cold water
Filling:
- 250g broccoli, cut into small florets
- 3 large eggs
- 200ml double cream
- 100ml milk
- 100g mature cheddar, grated
- Salt and freshly ground black pepper
- A pinch of freshly grated nutmeg
How to Make Delia Smith Broccoli Quiche — Step by Step
Step 1 — Make the Pastry
Sift the flour and salt into a bowl. Rub in the cold, cubed butter until it resembles fine breadcrumbs. Add the cold water gradually, mixing with a knife until the dough just comes together. Wrap and chill for 30 minutes.
Step 2 — Roll Out and Line the Tin
Preheat your oven to 200°C (180°C fan / Gas 6). Roll out the pastry and use it to line a 23cm loose-bottomed tart tin, leaving a little overhang. Prick the base with a fork.
Step 3 — Blind Bake
Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for a further 8–10 minutes, until the base is lightly golden and dry to the touch.
Step 4 — Blanch the Broccoli
While the pastry bakes, blanch the broccoli florets in boiling water for 2 minutes, then drain well and pat dry.
Step 5 — Make the Custard
Whisk together the eggs, double cream and milk. Season with salt, pepper and nutmeg.
Step 6 — Assemble the Quiche
Reduce the oven temperature to 170°C (150°C fan / Gas 3). Scatter the blanched broccoli and half the grated cheese over the base of the pastry case. Pour over the egg custard, then scatter the remaining cheese on top.
Step 7 — Bake
Bake for 30–35 minutes, until the filling is just set with a slight wobble in the centre and the top is golden.
Step 8 — Rest Before Slicing
Leave to rest for 10 minutes before slicing, so the filling has a chance to firm up slightly.
My Top Tips for the Best Delia Smith Broccoli Quiche
Always blind bake the pastry first. This one step makes the biggest difference to avoiding a soggy base, so don’t be tempted to skip it, however fiddly it might feel.
Pat the blanched broccoli dry before adding it. Excess water clinging to the florets will add extra moisture to the filling and can stop it setting properly.
Don’t overfill the pastry case. Pour the custard right up to just below the rim, as it will rise slightly during baking.
Look for a gentle wobble in the centre, not a firm set. The filling will continue setting slightly as it cools, so taking it out a touch underdone gives the best final texture.
Rest before slicing. This short pause lets the filling firm up just enough to give you clean, neat slices rather than a runny centre.
Serving Suggestions
Serve warm or at room temperature with a simple green salad on the side. It’s also lovely cold, sliced into a lunchbox or as part of a picnic spread alongside cold meats and other salads.
How to Store Delia Smith Broccoli Quiche
In the fridge: Store in an airtight container or wrapped in foil for up to 3 days. Delicious served cold, or gently reheated.
At room temperature: Fine for a few hours at a picnic, but refrigerate promptly once you’re home.
In the freezer: Freeze whole or in slices, well wrapped, for up to 2 months. Defrost fully in the fridge before reheating or eating cold.
Delia Smith Broccoli Quiche Recipe
Ingredients
Method
- Make the pastry and chill for 30 minutes.
- Line a 23cm tart tin with the pastry and prick the base.
- Blind bake for 15 minutes with beans, then 8–10 minutes without.
- Blanch the broccoli for 2 minutes, drain and pat dry.
- Whisk eggs, cream and milk, season with salt, pepper and nutmeg.
- Scatter broccoli and half the cheese into the pastry case.
- Pour over the custard and scatter with remaining cheese.
- Bake at 170°C (150°C fan) for 30–35 minutes until just set.
- Rest for 10 minutes before slicing.
Notes
Frequently Asked Questions About Delia Smith Broccoli Quiche
Why did my quiche have a soggy base?
This is almost always down to skipping the blind baking step, or not baking the pastry case long enough before adding the filling. Always blind bake until properly golden and dry.
Can I use a different vegetable instead of broccoli?
Yes, cauliflower, spinach, or leeks all work well in place of broccoli, following the same method and blanching or wilting as needed first.
Why did my quiche filling turn out rubbery?
This usually means it was overbaked. Take it out of the oven while the centre still has a gentle wobble, as it will continue setting as it cools.
Can I make this quiche ahead of time?
Yes, this quiche is excellent made a day ahead and kept in the fridge — it slices more neatly once fully chilled, and can be served cold or gently reheated.
