Broccoli and blue cheese quiche
From birgitta 16 years ago
- 30 minutes to make
- Serves 6
Don't throw away leftover boiled potatoes - use them in a pie crust. Fill with what glares at you from inside the fridge.
Ingredients
- Pastry: shopping list
- 2 boiled and peeled potatoes, cold shopping list
- 50 g butter shopping list
- 100 ml plain flour shopping list
- 100 ml whole wheat flour shopping list
- Filling: shopping list
- 300 g broccoli florets shopping list
- 1 small leek, sliced shopping list
- ½ tsp butter shopping list
- 50 g light blue cheese shopping list
- 2 eggs shopping list
- 1 tsp Dijon mustard shopping list
- 200 ml milk shopping list
- ½ tsp fine sea salt shopping list
- ¼ tsp freshly ground pepper shopping list
- grated cheese shopping list
How to make it
- Heat oven to 200˚C.
- Grate potatoes and mix with butter and flours in food processor. Wrap in cling film and let the dough rest in the fridge for 10-15 min before lining a flan dish and blind baking for 10 min.
- Meanwhile, steam broccoli, sauté leek in butter and mix eggs, mustard, milk and season.
- Add broccoli and leeks to the flan crust and crumble over the blue cheese. Pour over the egg mixture and scatter some grated cheese on top.
- Bake in oven 20-25 min until the egg mixture is cooked.
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