Broccoli and Cheese Quiche


  • 2 pre-rolled sheets frozen shortcrust pastry, thawed
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon wholegrain mustard
  • 6 Henergy cage-free eggs
  • 600ml cream
  • 1 medium sized head broccoli
  • 1 1/2 cups (150g) grated tasty cheddar cheese
  • salt and freshly ground black pepper


  1. Preheat the oven to 180 C.
  2. Line a 24cm quiche dish with pastry. Cover with baking paper and dried beans/rice or weights and bake for 15 minutes. Remove weights and paper and bake for a few minutes more, just until pastry is a light biscuit colour.
  3. While the pastry is cooking, heat the oil in a frying pan over a low heat and cook the onion and garlic until tender.
  4. In a large bowl whisk together the eggs and cream.
  5. Spread the onion into the pastry shell and arrange broccoli florets on top.
  6. Pour over the cream and egg mixture and season with salt and pepper.
  7. Sprinkle over the cheese and then bake for 30 minutes or until the filling is just set.
  8. Serve warm.