Try this broccoli quiche and then check out our cheese and onion quiche, quiche lorraine and more quiche recipes.

For more meat-free options, try our vegetarian pie, vegetarian wellington and more vegetarian recipes.


  • 500g shortcrust pastry
  • for dusting plain flour
  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 4 large eggs
  • 300ml pot double cream
  • 100ml whole milk
  • 1 tsp Dijon mustard
  • 4 spring onions, sliced
  • 100g soft goat's cheese, crumbled
  • 2 sprigs thyme, leaves removed
  • 200g purple sprouting broccoli, tough outer layers of stems peeled, blanched until tender


  • STEP 1

    Roll out the pastry on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a deep, 24cm tart tin, prick the base all over with a fork, trim the edges and chill in the fridge for 30 minutes.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Gently fry the garlic in the olive oil for 5 minutes until lightly golden, then put to one side.

  • STEP 3

    Take the pastry out of the fridge, cover with a large circle of baking paper and fill the centre with baking beans or uncooked pulses. Bake for 15 minutes then remove the paper and beans, and cook for a further 7-10 minutes or until very pale golden. Take out and turn down the oven to 160C/fan 140C/gas 3 and leave to cool slightly.

  • STEP 4

    Whisk together the eggs, cream, milk and mustard until combined. Add the garlic and spring onions, and mix. Pour the mixture into the tart case, scatter over the goat’s cheese, thyme leaves and broccoli, and gently press to level a little.

  • STEP 5

    Bake in the oven for 40 minutes until golden on top and just set. Remove from the oven, then leave to cool completely before serving.


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