Vegetarian mains
Cheese, broccoli & chilli jam quiche
Blue cheese in particular is fantastic sprinkled on top, as it goes really well with the broccoli. The layer of chilli jam cuts through the creaminess. You may want to adjust the amount used, depending on the hotness of your jam and how much heat you like.
Cook's notes
This recipe works well with a selection of cheeses, therefore is a great way to use up small bits of leftovers from a Christmas cheeseboard.
Ingredients
- 350g ready-to-roll shortcrust pastry
- 5 eggs
- 100ml double cream
- 1 broccoli
- 250g mixed grated cheese
- 4 tbsp chilli jam
Method
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Step 1
Preheat your oven to 170°C/Gas 3. Grease an 8-inch tart tin with butter, then roll out the pastry. Line the tin with the pastry, gently pressing the corners in with your fingers, and trim off any excess from the top. Put some baking beads on the pastry and bake for 10 minutes. Remove the beads and bake for a further 10 minutes. If you don’t have baking beads, you can use rice, dried lentils, beans or other pulses. Remove from the oven and set aside.
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Step 2
In a bowl, beat the eggs with a fork. Add the cream and half the cheese and mix together. Thinly slice the broccoli and add to the mixture.
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Step 3
Spread the chilli jam on the base of the pastry, then pour in the quiche mixture. Sprinkle the remaining cheese on top. Bake at 170°C/ Gas 3 for approx. 35 minutes, until it’s set.
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Step 4
Allow to cool for 20 minutes, remove from tin and serve.