Quick cook quiche

"Yes please. I could eat this unashamedly indulgent dish every week – it’s so quick to put together. Broccoli and blue cheese complement each other beautifully, with a slight kick from the chilli. Serve with a crunchy green salad."

Yields4 Servings
 320g ready-rolled puff pastry sheet
 300g broccoli florets, halved
 ½ red onion, finely chopped
 1 tsp chilli flakes
 30g walnuts, chopped
 125g blue cheese
 100ml single cream
 4 free-range eggs
 1 lemon, zest only
 1 tsp sea salt
 1 garlic clove
1

Preheat the oven to 200C/400F/gas mark 6 and line a small, deep roasting tin with baking paper. Now cover the base of the tin with the puff pastry – you want it to come up the sides and hold all the filling in. (Note: You can use the baking paper that the pastry comes wrapped in to line the base of your roasting tin.)

2

Scatter the broccoli florets, red onion, chilli flakes, walnuts and blue cheese evenly over the pastry.

3

Beat the cream, eggs, lemon zest, sea salt and garlic together, then pour over the broccoli and cheese. Transfer to the oven and bake for 30 minutes, after which the pastry should be cooked and the centre of the quiche just wobbly.

4

Leave to sit in the tin for 10 minutes to cool down, then serve warm or at room temperature.

Recipe taken from The Green Roasting Tin by Rukmini Iyer (Square Peg, £16.99) Image: David Loftus

Category

Ingredients

 320g ready-rolled puff pastry sheet
 300g broccoli florets, halved
 ½ red onion, finely chopped
 1 tsp chilli flakes
 30g walnuts, chopped
 125g blue cheese
 100ml single cream
 4 free-range eggs
 1 lemon, zest only
 1 tsp sea salt
 1 garlic clove

Directions

1

Preheat the oven to 200C/400F/gas mark 6 and line a small, deep roasting tin with baking paper. Now cover the base of the tin with the puff pastry – you want it to come up the sides and hold all the filling in. (Note: You can use the baking paper that the pastry comes wrapped in to line the base of your roasting tin.)

2

Scatter the broccoli florets, red onion, chilli flakes, walnuts and blue cheese evenly over the pastry.

3

Beat the cream, eggs, lemon zest, sea salt and garlic together, then pour over the broccoli and cheese. Transfer to the oven and bake for 30 minutes, after which the pastry should be cooked and the centre of the quiche just wobbly.

4

Leave to sit in the tin for 10 minutes to cool down, then serve warm or at room temperature.

Recipe taken from The Green Roasting Tin by Rukmini Iyer (Square Peg, £16.99) Image: David Loftus

Quick cook quiche