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Delia Smith Broccoli Quiche Recipe

Delia Smith Broccoli Quiche Recipe

Delia Smith's broccoli quiche recipe combines crisp, buttery pastry with a rich, creamy broccoli and cheese filling.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 Slices
Course: Main Course
Cuisine: British, French
Calories: 460
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 200 g plain flour
  • Pinch of salt
  • 100 g cold unsalted butter cubed
  • 2 –3 tbsp cold water
  • Filling:
  • 250 g broccoli cut into small florets
  • 3 large eggs
  • 200 ml double cream
  • 100 ml milk
  • 100 g mature cheddar grated
  • Salt and freshly ground black pepper
  • A pinch of freshly grated nutmeg

Method
 

  1. Make the pastry and chill for 30 minutes.
  2. Line a 23cm tart tin with the pastry and prick the base.
  3. Blind bake for 15 minutes with beans, then 8–10 minutes without.
  4. Blanch the broccoli for 2 minutes, drain and pat dry.
  5. Whisk eggs, cream and milk, season with salt, pepper and nutmeg.
  6. Scatter broccoli and half the cheese into the pastry case.
  7. Pour over the custard and scatter with remaining cheese.
  8. Bake at 170°C (150°C fan) for 30–35 minutes until just set.
  9. Rest for 10 minutes before slicing.

Notes

Always blind bake the pastry first to prevent a soggy base.
Pat the blanched broccoli dry before adding to avoid excess moisture.
Look for a gentle centre wobble rather than a firm set when checking doneness.
Rest for 10 minutes before slicing for neater portions.
Freezes well, whole or in slices, for up to 2 months.