Spinneyfields Mature Cheddar, Tomato & Broccoli Quiche recipe
Recipe: Spinneyfields Mature Cheddar Cheese, Tomato & Broccoli Quiche
100g Spinneyfields Grated Mature Cheddar
380g ready-made Shortcrust Pastry
3 medium Eggs
200ml Double Cream
140g Broccoli, cut into small florets and cooked for 3 minutes in boiling water
Freshly chopped Chives
100g Sun-dried Tomatoes, chopped
Method for the Cheese, Tomato & Broccoli Quiche
Roll out the Shortcrust Pastry on a floured surface and line an 8 inch fluted tin.
Line the pastry base with a square of greaseproof paper and fill with baking beans. Blind bake for 15 minutes in a preheated oven at 200°C (180°C fan) gas mark 6.
Remove beans and paper and cook for a further 10 minutes or so.
Whisk together the Eggs, Cream, Spinneyfields Grated Cheese and Chives, and season. Set aside.
Scatter the chopped Tomatoes and cooked Broccoli into the cooked pastry base and pour over the egg mixture.
Sprinkle a little of the Grated Spinneyfields Cheese over the surface of the quiche custard.
Return to the oven for about 40 minutes at 160°C (140°C fan) gas mark 3.
Serve warm with artisan potato crisps and a nice green salad.
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