Frozen broccoli is your friend! this versatile vegetable is the absolute holy grail of frozen veg in our household and we use it to make broccoli and watercress soup and in our favourite Spring and Summertime recipe: Broccoli, Stilton & Pancetta quiche.
The humble frozen broccoli at its finest
As a busy mum of three kids and wife to a carnivorous and always hungry husband, this recipe really hits the spot for all of us. The beauty of the crispy cubed pancetta is that you can add it to all, none or some of the quiches depending on whatever you all fancy.
The trick to this recipe is is the cheese…don’t scrimp a you want this to be as flavoursome and moorish as possible. Very few children can resist cheesiness even if they claim they don’t like it! Think PIZZA!
- Jus-Rol shortcrust pastry
- 3 medium eggs
- 250 ml of full fat milk
- 4-6 frozen broccoli florets
- Diced Pancetta or chopped bacon
- Cup of cubed Stilton
- Cup of cubed Cheddar cheese
- 1 medium onion
- 1 medium tomato
- Salt & pepper to season
Prep & Method:
- Divide the pastry into quarters and line the mini quiche pans or use the whole sheet and line one quiche dish
- Blind bake until golden brown on around 190 degrees (around 10-15 minutes)
- Thinly slice and fry the onion then set to one side once soft and brown.
- Fry the pancetta in the same pan until crispy and then set to one side.
- Cut the frozen broccoli florets into quarters
- Cube the chedder and stilton
- Slice the tomato
- Beat the eggs into the milk and add salt & pepper to season
Method in pics
Line the blind baked cases with the onions
Add the broccoli
Add the cheeeeeeeese!
Then pour in the milk mixture, top with either sliced tomato, bacon or both :-)
Cook for 35 mins or until top all brown and bubbling. Remove and let it cool for about 5 minutes. Voila – ready to devour!
Can we be served with a variety of edible delights, buttered new potatoes and salad, asparagus, tomato and red onion salad, a big plate of buttered veg…the list is endless.
The best thing about quiches is they are so versatile, got a few spring onions laying about? chuck em’ in, odds and sods of various cheese blocks? that last tomato? courgette…I could ramble for hours! be inventive and you’ll never know what wonderful tastes await you.