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.