Broccoli and courgette quiche

Broccoli and courgette quiche recipe

4 ratings

See method

  • Serves 8
  • 1 hr to prepare and 1 hr to cook
  • 368 calories / serving
  • Freezable

Ingredients

    For the quiche pastry

    • 110g plain flour
    • 50g cold, diced butter
    • pinch of salt
    • cold water, to mix

    for the filling

    • 2tbsp olive oil
    • 200g courgettes, halved and finely cut into half-moon slices
    • 1 head broccoli, separated into small florets
    • 2 eggs and 1 egg yolk
    • 275ml double cream
    • salt
    • pepper
    • 50g parmesan, grated

Each serving contains

  • Energy

    1520kj
    368kcal
    18%
  • Fat

    31g 44%
  • Saturates

    17g 85%
  • Sugars

    2g 2%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 12.1g Protein 8.7g Fibre 2.6g

Method

  1. Preheat the oven to 200°C, 400°F, Gas Mark 6 and put in a baking sheet to warm.
  2. Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together. Form into a ball, cover with clingfilm and refrigerate for 20-30 minutes.
  3. Meanwhile heat the olive oil in a pan and gently fry the courgettes until soft and lightly gold. Remove from the pan with a slotted spoon and lay on kitchen paper to drain.
  4. Steam the broccoli florets for two to three minutes until just tender. Roll out the pastry and press it gently into a lightly greased flan tin. Prick all over with a fork and bake in the oven on the baking sheet for 20 minutes until pale gold. Spread the courgettes and broccoli florets evenly over the pastry base.
  5. Whisk together the eggs, egg yolk, cream, seasoning and Parmesan then pour over the vegetables. Bake in the oven for 35 minutes or until the centre is just set and the filling golden. Leave to cool.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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