New ideas for quick and easy dinners are always welcome, especially veggie options. So we love this one pot quiche recipe from Rukmini Iyer.
Rukmini Iyer’s new book is a one stop shop for quick and easy dinners. Speaking about this broccoli, gorgonzola, chilli and walnut quiche recipe she says: “Puff pastry as a base for quiche? Yes please. I could eat this unashamedly indulgent dish every week – it’s so quick to put together. Broccoli and gorgonzola complement each other beautifully, with a slight kick from the chilli. Serve with a crunchy green salad.”
Prep: 10 minutes
Cook: 30 minutes
You will need:
320g ready-rolled puff pastry sheet
300g broccoli florets, halved
½ red onion, finely chopped
1 teaspoon chilli flakes
125g gorgonzola piccante
100ml single cream
4 free-range eggs
1 lemon, zest only
1 teaspoon sea salt
1 clove of garlic, crushed
- Preheat the oven to 180°C fan/200°C/ gas 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.
- Scatter the broccoli florets, red onion, chilli flakes and gorgonzola evenly over the pastry.
- 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.
- Leave to sit in the tin for 10 minutes to cool down, then serve warm or at room temperature.
Note: You can use the baking paper that the pastry comes wrapped in to line the base of your roasting tin.
Taken from The Green Roasting Tin by Rukmini Iyer