Broccoli Stilton Quiche Recipe

I absolutely love this broccoli and Stilton quiche because it’s the perfect blend of savory veggies and creamy, bold cheese that makes every bite a delightful surprise. Plus, it’s so easy to make yet feels like a fancy dish you’d find at a chic brunch spot, bringing a touch of gourmet to my everyday meals!

I love mixing strong flavors, and this quiche combines some of their very best. Most obviously, there’s the broccoli, and in the creamy filling made with eggs, double cream, and whole milk, there’s room for that nutritious, delicious veggie to shine.

Then there are the sharp, crumby bits of Stilton flinging themselves around the quiche, and I just can’t with the not-too-sweet, nutty, delicate flavor of nutmeg that binds these two big personalities together. That’s right: flavor binders really work.

They work for me.

Ingredients

• Stilton Cheese: Rich in flavor, provides protein and calcium.
• Broccoli: High in fiber and vitamin C, adds crunch.
• Eggs: Source of protein and essential vitamins, binds quiche.
• Double Cream: Adds richness and smooth texture, contains fats.
• Onion: Adds sweetness and depth, contains antioxidants.

Ingredient Quantities

• 1 pre-made pie crust or homemade shortcrust pastry
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 head of broccoli, cut into small florets
• 150g (about 5.3 oz) Stilton cheese, crumbled
• 3 large eggs
• 200ml (about 3/4 cup plus 1 tablespoon) double cream
• 100ml (about 1/3 cup plus 1 tablespoon) whole milk
• Salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg (optional)

Instructions

1. Set your oven to a temperature of 180° Celsius, or 350° Fahrenheit.

2.
1. Your pie crust is rolled out and lined into a deep dish, 9-inch quiche or pie tin, with excess trimmed away.
2. You have pricked the base with a fork and placed it into the refrigerator to chill for 15 minutes.

3. Bake the pastry without the filling: Line the pastry with parchment paper and fill it with baking beans. Bake for 15 minutes and then remove the paper and beans. Return to the oven and bake the pastry another 5 minutes, or until lightly golden.

4. Warm olive oil in a frying pan over a medium flame. Toss in the chopped onion and cook until the onion is tender and translucent, about 5 minutes.

5. Put the broccoli florets into the pan and cook for 5 more minutes, until they are soft but still have some crunch to them. Take the pan off the heat and let the ingredients cool a bit before proceeding.

6. In a big bowl, mix well the eggs, double cream, and whole milk. Flavor with salt, pepper, and a light dusting of nutmeg if you are using it.

7. Evenly spread the onion and broccoli mixture over the cooled pastry shell.

8. Distribute the crumbled Stilton cheese over the vegetables.

9. Ensure that the egg mixture fills and coats the ingredients evenly when you pour it over the broccoli and Stilton.

10. Preheat the oven to 375 degrees F (190 degrees C). Bake the quiche in the preheated oven for 25-30 minutes or until the filling is set and lightly golden on top. Let it cool slightly before slicing and serving. Enjoy!

Equipment Needed

1. Oven
2. Deep dish 9-inch quiche or pie tin
3. Rolling pin (if rolling out homemade pastry)
4. Fork
5. Refrigerator
6. Parchment paper
7. Baking beans or pie weights
8. Frying pan
9. Stove or cooktop
10. Wooden spoon or spatula
11. Large mixing bowl
12. Whisk or fork (for mixing eggs)
13. Measuring spoons and cups
14. Knife (for chopping onion)
15. Cutting board
16. Grater (if using nutmeg)

FAQ

• Q: Can I use a different type of cheese instead of Stilton?A: It is possible to use another kind of blue cheese similar to Stilton in this recipe. You could also use cheddar, which would give you a milder flavored cheese sauce.
• Q: Can I make the quiche crustless?A: Yes, you can go without the crust for a low-carb option. Just be sure to take the time to grease your pie dish very well, or the filling will stick.
• Q: How can I tell when the quiche is done?A: The center of the quiche is where it is set. But it should still be slightly wobbly. If you insert a toothpick in the center, it should come out clean. That’s the sign that the quiche is done.
• Q: Can I prepare this quiche in advance?A: You can, in fact, prepare the quiche a day in advance. Keep it in the fridge and warm it up in the oven before you present it to your guests.
• Q: What side dishes pair well with this quiche?A: This quiche goes splendidly with a fresh green salad or a light tomato soup.
• Q: Can I use frozen broccoli instead of fresh?A: Yes, you can use frozen broccoli. Just be certain to thaw and drain it well before you mix it into the quiche.

Substitutions and Variations

You can use a gluten-free crust for a gluten-free alternative instead of a store-bought pie crust.
Substitute in place of olive oil, switch to sunflower oil or any vegetable oil that suits your fancy.
If Stilton is not available or a milder flavor is preferred, use cheddar cheese.
Change double cream for crème fraîche or sour cream if you want a tangy twist.
In case whole milk is unavailable, substitute it with half-and-half or a non-dairy milk such as almond milk, which will impart a different flavor to the dish.

Pro Tips

1. Parbake the Crust Properly To prevent a soggy bottom, ensure that the crust is thoroughly parbaked. When removing the parchment and baking beans, let the crust get a touch more golden if needed, ensuring it’s crisp and ready to hold the filling without any leaks.

2. Blanch the Broccoli Before sautéing, blanch the broccoli florets for 1-2 minutes in boiling water and then shock them in ice water. This keeps them vibrant green and tender-crisp, enhancing both texture and appearance in the final dish.

3. Even Distribution of Cheese To ensure a flavorful bite every time, layer half of the Stilton cheese on the bottom of the crust before adding the broccoli mixture and then sprinkle the rest on top before pouring the egg mixture. This creates a consistent cheesy taste throughout the quiche.

4. Prevent Over-Browning If the quiche is browning too quickly, loosely cover it with aluminum foil halfway through baking. This will prevent the top from getting too dark while allowing the filling to cook through properly.

5. Rest Before Serving Allow the quiche to rest for at least 10 minutes after removing it from the oven. This helps the filling set completely and makes slicing easier, while also letting the flavors meld beautifully.