Entree: United Kingdom – England - Midlands – Stilton and Broccoli Quiche (Savory baked custard tart filled with broccoli and crumbly Stilton cheese)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- For the pastry:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 8 tbsp (113 g) cold unsalted butter, cut into cubes
- 3–4 tbsp (45–60 ml) ice water
- For the filling:
- 12 oz (340 g) broccoli florets
- 6 oz (170 g) Stilton cheese, crumbled
- 3 large eggs, approx. 150 g
- 1 1/4 cups (300 ml) heavy cream
- 1/2 tsp (3 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter for tossing broccoli

Instructions

1. Make the pastry: in a bowl combine flour and salt; cut in cold butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough just comes together. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll chilled pastry to fit a 9-inch (23 cm) tart pan with removable base; line the pan and trim excess. Chill 10 minutes.
3. Blind bake the shell: line pastry with parchment and fill with baking weights or dried beans. Bake 12–15 minutes, remove weights and parchment, bake 5 more minutes until base is lightly golden. Reduce oven to 350°F (175°C).
4. Prepare broccoli: bring a pot of water to a boil, blanch florets 2 minutes until bright green and just tender, drain and toss with olive oil or butter; cool slightly.
5. Make custard: whisk eggs with heavy cream, salt, pepper, and nutmeg until smooth. Stir in half the crumbled Stilton.
6. Assemble and bake: spread broccoli evenly in the pre-baked tart shell, pour custard over, and sprinkle remaining Stilton on top. Bake at 350°F (175°C) for 30–40 minutes until custard is set and top is golden.
7. Rest and serve: cool 10–15 minutes before slicing so the filling sets; serve warm or at room temperature.