If you like broccoli and Stilton soup, you'll love this broccoli and Stilton quiche with a walnut pastry.
It's really easy to make and the food processor makes light work of the pastry which you can whizz up in less than 5 minutes.
Make sure you chill your dough for at least 30 minutes - this is important and ensures your pastry can hold it's shape when you roll it out and will make sure it doesn't shrink too much when it's baking too.
We've added English mustard to the tart filling and it adds a lovely warmth to the Stilton and broccoli. Serve with a simple green salad for a complete meal.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
465
Ingredients
75 g walnut halves
125 g plain flour
100 g cold butter, cubed
1 tsp. caster sugar
275 g head of broccoli, cut into florets
350 ml double cream
2 large eggs
1/2 tsp. English mustard
125 g Stilton, crumbled
3 Tbsp. chives, finely chopped
Directions
Step 1
Pulse walnuts in a food processor until quite fine. Add the flour, butter, sugar and a large pinch of salt, then pulse until mixture resembles fine breadcrumbs. Tip into a bowl then, using a table knife, stir in just enough ice-cold water to bring the pastry together. Knead lightly until smooth, wrap in clingfilm and chill for 30min.
Step 2
Cook broccoli in boiling water for 3min until almost tender, then plunge into a bowl of iced water to cool. Drain and set aside.
Step 3
Using your hands, press the pastry into a 23cm fluted, loose-bottomed flan tin. Chill for 20min. Preheat oven to 200°C (180°C fan) mark 6. Prick base all over with a fork, cover with a circle of greaseproof paper and fill with baking beans. Cook for 15-20min until pastry is set. Remove beans and paper and return the pastry to the oven. Cook for 10min until golden and the base feels sandy to the touch.
Step 4
Turn oven temperature down to 150°C (130°C fan) mark 2. Mix together the cream, eggs, mustard and three-quarters of both the stilton and the chives. Season, then whisk to break up the cheese. Arrange broccoli in the pastry case. Pour over cream mixture, sprinkle with reserved cheese and chives. Cook for 30-35min until filling is set. Serve hot or at room temperature.
Freeze ahead - Complete recipe and leave tart to cool - still in its tin. Once cool, wrap the entire tin in clingfilm, then freeze for up to one month. To serve, defrost overnight in the fridge and serve at room temperature or reheat for 12-15min at 170°C (150°C fan) mark 3.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
