Broccoli and Gorgonzola Quiche

Cook Time:

62 minutes

Serves:

3 – 4 people

Broccoli and Gorgonzola Quiche

1 pack of gluten free puff pastry (I used Croustipate)
200g broccoli, cut into small florets
100ml milk or almond milk
250ml creme fraiche
3 free range eggs
1 teaspoon dried thyme
1 teaspoon rock salt
150g gorgonzola

Start by pre-heating your oven to 200C. While this is happening, fill a saucepan with water, add a teaspoon of rock salt and bring to the boil. Continue by taking the broccoli and using a small sharp knife to cut the florets away from the stem, the smaller the florets the better (I know, mine were too big). When the water boils, add the florets to the saucepan and simmer for 2 minutes then drain in a colander and place back on the saucepan in the colander or sieve to cool.

When your oven is nearly ready, remove the pastry from your fridge. Take a large tart tin and place on a baking tray then unroll the pastry and place in the tart tin pushing down the middle then the sides. Once done, use a fork to prick the base all over then cover with a sheet of baking paper and add dried chick peas or beans to weigh down. When the oven is ready, place in the top part and bake for 20 minutes, then remove the baking paper with the chick peas or beans and replace in the oven to bake for another 5 minutes. Once done, place on the hob.

​Now put the eggs, milk, creme fraiche and thyme in a large bowl then whisk thoroughly (I used a hand blender) until it starts to form forth on top. Continue by spreading the now cooled broccoli florets in the pastry, then use two spoons to add dots of gorgonzola amongst the broccoli. Finally pour over the egg mix then place in the oven and turn the oven down to 180 degrees Celsius leaving the quiche to bake for 35 minutes.

Once done, leave to cool slightly before serving.