Now my non cake eating husband is working from home I thought I better make some bakes that he could actually eat!
He loves blue cheese so I thought a nice quiche and salad would be perfect in this weather for dinner tonight.
It has a lovely homemade Shortcrust pastry filled with stilton cheese and fresh broccoli.
It can be eaten hot or cold and perfect for afternoon tea or a picnic.
Start by making the pastry - this can be done the day before if you prefer. Put the flour, salt and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and water and mix until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Cut the broccoli into small florets then blanch in boiling water for 5 minutes.
Strain the broccoli and place straight into freezing cold water.
Pre heat the oven to 200 degrees centigrade (180 fan) and place a baking sheet in the oven to heat up.
Roll out the pastry and line a 23cm tart tin.
Prick holes with a fork all over the base.
Then put a sheet of baking parchment over the top and fill with baking beans. Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) and place a baking sheet in the oven to heat up.
Bake in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 10 minutes until the base is cooked.
Reduce the temperature of the oven to 180 degrees centigrade (160 fan).
To make the filling put the cream in a large measuring jug and add the eggs, salt and pepper and whisk together with a fork.
Drain and dry the broccoli in some kitchen roll. Place the broccoli evenly around the tart case then crumble the stilton cheese all over the base.
Carefully pour the cream mixture into the tart.
Add some freshly ground pepper on the top.
Bake for 40 minutes in the pre-heated oven. It should be set but with a slight wobble.
You can eat it warm or cold.
Broccoli & Stilton Quiche
Sarah's servings: 6
Sarah's skill: Medium
Baking time: 65 minutes
Ingredients:
Pastry
245g Plain Flour
Pinch of salt
100g Cold Butter
1 Large egg
1 Tbsp Cold Water
Filling
4 Large eggs
400ml Double cream
1/2 Florette broccoli
100g Stilton cheese
Pinch of salt
Pinch of pepper
Method:
Pastry Put the flour, salt and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and water until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Cut the broccoli into small florets then blanch in boiling water for 5 minutes.
Strain the broccoli and place straight into freezing cold water.
Roll out the pastry and line a 23cm tart tin.
Prick holes with a fork all over the base then put a sheet of baking parchment over the top and fill with baking beans.
Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) and place a baking sheet in the oven to heat up.
Bake the tart case in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 10 minutes until the base is cooked.
Reduce the temperature of the oven to 180 degrees centigrade (160 fan).
To make the filling put the cream in a large measuring jug and add the eggs, salt and pepper and whisk together with a fork.
Drain and dry the broccoli, then arrange evenly it around the tart case.
Crumble the stilton cheese all over the base.
Carefully pour the cream mixture into the tart then add some freshly ground pepper on the top.
Finally bake for 40 minutes in the pre-heated oven. It should be set but with a slight wobble.
Sarah's extra slice......
You could use any strong cheese in this recipe it doesn't have to be stilton.
You could also add chopped chives or spring onions too.