Ingredients:

  • 10 oz (300 g) Fresh Broccoli Florets, trimmed and par-cooked
  • 1 tsp (5 g) Unsalted Butter (for greasing)
  • 1 tbsp (15 g) All-Purpose Flour or fine Breadcrumbs (optional, for dusting)
  • 6 Large Eggs, room temperature
  • 1/2 cup (120 ml) Full-Fat Milk or Half-and-Half
  • 1/2 cup (120 ml) Heavy Cream
  • 5 oz (150 g) Mature (Sharp) Cheddar Cheese, freshly grated
  • 3/4 tsp (4 g) Salt
  • 1/2 tsp (2 g) Freshly Ground Black Pepper
  • Pinch Ground Nutmeg

Instructions:

  1. Preheat & Prep the Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish generously with butter, then dust lightly with flour or fine breadcrumbs, tapping out the excess. This prevents sticking.
  2. Blanch the Broccoli: Cook the small broccoli florets in boiling salted water or a steamer basket for 3–4 minutes until just tender-crisp (al dente). Immediately drain them, shock them in ice water, and pat them very dry to avoid a watery quiche.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the 6 large eggs until pale and slightly foamy.
  4. Add Dairy and Seasoning: Incorporate the milk, heavy cream, salt, pepper, and the pinch of nutmeg. Whisk thoroughly until the mixture is uniform and lightly aerated.
  5. Layer the Fillings: Spread the dried broccoli evenly across the bottom of the prepared pie dish. Sprinkle the grated Mature Cheddar cheese over the broccoli.
  6. Pour the Custard: Carefully pour the egg and dairy mixture over the broccoli and cheese, ensuring the solids are distributed as evenly as possible.
  7. Bake: Place the quiche in the preheated oven. Bake for 40 to 45 minutes. The edges should be set and lightly golden, and the centre should have only a slight, jiggly wobble.
  8. Check for Doneness: The quiche is done when an instant-read thermometer inserted near the centre reads 180°F (82°C).
  9. Rest: Remove the quiche from the oven and allow it to cool and rest on a wire rack for at least 10 minutes before slicing. This mandatory rest firms up the custard beautifully.