57-59 Club Garden Rd, Sheffield, S11 8BU

‘Indulgent’ and ‘broccoli’ are words that don’t usually go hand in hand, but the days are getting colder so lovely savoury baked treats are in order.

Quick-cook puff pastry quiche: broccoli and blue cheese

Season: AutumnWinter

‘Indulgent’ and ‘broccoli’ are words that don’t usually go hand in hand, but the days are getting colder so lovely savoury baked treats are in order. No faffing with home-made shortcrust pastry, just an easy ready-rolled puff pastry sheet. Recipe from Rukmini Iyer’s fabulous book ‘The Green Roasting Tin’.

Ingredients

320g ready-rolled puff pastry sheet

300g broccoli florets, halved

½ red onion, finely chopped

1 teaspoon chilli flakes

125g blue cheese – eg stilton

30g walnuts, chopped

100ml single cream

4 free-range eggs

1 lemon – zest only

1 teaspoon salt

1 clove of garlic, crushed

Method

Preheat oven to 200C/gas 6. Line a small deep roasting tin (or pyrex dish) with baking paper. Cover the base of the tin with the puff pastry – you want it to come up the sides and hold all the filling in.

Scatter the broccoli florets, red onion, chilli flakes, walnuts and blue cheese evenly over the pastry.

Beat the cream, eggs, lemon zest, sea salt and garlic together, then pour over the broccoli and cheese. Transfer to the oven and bake for 30 mins, after which the pastry should be cooked and the centre of the quiche just wobbly.

Leave to sit in the tin for 10 mins to cool down, then serve warm or at room temperature.

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