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Courgette and Broccoli Quiche

Serves 8 to 10

Ingredients

  • 400g short crust pastry, rolled to 5mm thick
  • 50g butter
  • 2 courgettes, finely grated
  • 200g broccoli, cut into small florets
  • 4 eggs
  • 450ml milk
  • 100g grated cheddar

Method

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.

2. Line a 23cm / 3.5cm deep tart tin with the pastry then place in the fridge for 30 minutes.

3. Line the pastry with greaseproof paper and fill with baking beans then bake in the oven for 10 - 15 minutes.

4. Remove the greaseproof paper and beans and return the tart case to the oven for a further 3 - 5 minutes until it is just cooked.

5. Turn the oven down to 180°C / 350°F / Gas Mark 4.

6. Heat a frying pan until hot, add the butter and courgettes and cook until wilted.

7. Season with salt and black pepper then squeeze through a sieve to remove any excess moisture.

8. Blanch the broccoli for 1 - 2 minutes until just cooked then drain and refresh and drain once more.

9. Add to the sautéed courgettes and toss to combine then scatter over the bottom of the blind baked tart case.

10. Place the eggs and milk into a bowl, season with salt and black pepper and whisk well then add half the cheese and whisk once more.

11. Pour over the top of the tart then scatter the remaining cheese over the top.

12. Place in the oven for 40 - 45 minutes until golden and bubbling and just set.

13. Remove and cool slightly before serving.

Nutritional Analysis

Per portion (165g)

  • Energy: 326 kcal / 1360 KJ
  • Fat: 22.6g
  • Protein: 10.6g
  • Saturates: 9.6g
  • Carbohydrates: 21.6g 
  • Sugars: 3.2g
  • Fibre: 1.4g
  • Sodium: 514mg

Per 100g

  • Energy: 198 kcal / 825 KJ
  • Fat: 13.7g
  • Protein: 6.5g
  • Saturates: 5.8g
  • Carbohydrates: 13.1g
  • Sugars: 1.9g
  • Fibre: 0.9g
  • Sodium: 312mg