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Broccoli and feta quiche recipe

10 ratings

This vibrant veggie quiche serves 8, so it's ideal for entertaining or you could enjoy midweek and have leftovers for lunch the next day. See method

Serves 8
1 hr 25 mins, plus cooling
446 calories / serving
Freezable
Vegetarian

Ingredients

200g pack purple sprouting broccoli, halved lengthways
320g pack ready-rolled shortcrust pastry
20g unsalted butter
1 tbsp olive oil
100g bunch spring onions, roughly sliced
2 garlic cloves, finely sliced
2 large eggs, plus 2 egg yolks
300ml single cream
30g mixed fresh soft herbs (such as parsley, chives, tarragon or dill), finely chopped
50g grated pecorino
100g feta
750g new or baby potatoes (we used Jersey Royals), scrubbed, large ones halved
green salad, to serve (optional)

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1865kj
446kcal 22%
Fat
27g 39%
Saturates
14g 69%
Sugars
3g 4%
Salt
1.2g 20%

of the reference intake
Carbohydrate 31.2g Protein 17.2g Fibre 3.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Boil the broccoli for 2 mins, drain, then rinse under cold water. Set aside.
Unroll the pastry on its paper and roll out to make a slightly wider rectangle about 5mm thick. Transfer to a deep 20 x 30cm rectangular baking tin, easing it into the sides. Roughly crimp the edges and prick the base all over with a fork.
Line the pastry case with nonstick baking paper, fill with baking beans, then blind bake for 15-20 mins until the edges are lightly golden. Remove the paper and beans and bake for another 5-10 mins until the pastry is dry and golden.
Meanwhile, melt half the butter with the oil in a saucepan or frying pan over a low heat and cook the spring onions and garlic for 5 mins until very soft and lightly golden. Remove from the heat.
Beat the eggs and yolks with the cream and herbs in a jug. Season well and stir in the pecorino.
Spread the spring onions in the base of the tart case and pour over the egg mixture. Arrange the broccoli on top, crumble over the feta, then bake for 35-40 mins until golden and just set. Cool for at least 15 mins, or set aside to cool completely.
Meanwhile, boil the potatoes for 10-15 mins until tender. Drain well, then tip back into the pan; add the remaining butter, season and crush lightly with the back of a spoon. Serve alongside the quiche with a green salad, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Quiche recipes