Broccoli Mushroom Quiche

INGREDIENTS

  • Ready made quiche pastry (or make your own)
  • 1.5-2 cups Broccoli, finely chopped
  • 1.5 cups Mushrooms, chopped
  • 1 small onion, finely chopped
  • 75g smoked pancetta cubes
  • 50g Blue cheese, crumbled
  • 5 eggs, beaten
  • Some ricotta or cream (optional)

   

METHOD

  • Spread the pastry on a round 25cm (10inch) dish
  • Blind bake* for a few minutes while you prepare the filling
  • Fry onion in a little olive oil
  • Add broccoli and pancetta to frying pan
  • Add mushrooms and season with salt, pepper and Italian herbs
  • Bring pastry out and spread the crumbled cheese at the bottom
  • Add the cooked ingredients and spread them out
  • Add some ricotta or cream to the beaten eggs and pour it out into the quiche.
  • Top with grated Parmesan or cheddar if desired
  • Cook for 30 minutes in a preheated oven at 180-200 degrees C

*Prick base with a fork in about 5 places. Place a sheet of baking paper over it and put some rice or beads over it to hold it down. Bake in preheated oven covered in this way for about 5-10 minutes to cook the pastry without browning. This will also prevent the bottom from becoming soggy.

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