Broccoli and Bleu Cheese Quiche

If you like Bleu Cheese you’re gonna love love love this quiche. It’s very easy to make, especially if you buy frozen french pastry, and it’s so delicious that I’ve been know to have it for breakfast, lunch and dinner all in one day. The original recipe is from a Polish food blogger I know. Her blog, Moja Delicia, has several different quiche recipes like this, so if you like this one check it out.  

INGREDIENTS makes 4 servings

1 sheet frozen puff pastry (also called french or butter pastry) 

3 eggs

1 broccoli head

1 Tbs salt

1/2 tsp thyme

1 cup heavy cream

1/2 onion, finely diced

1 sprig green onion, chopped

1 cup (140 g) crumbled bleu cheese (any type will do)

salt and pepper, to taste

INSTRUCTIONS

• 1 sheet frozen puff pastry (also called french pastry) 
• 3 eggs

1. Thaw the puff pastry. Preheat your oven to 355 degrees. Dust a pie plate with a thin layer of flour. Roll out your thawed puff pastry and lay it over the pie plate. The pastry should be slightly hanging off of the sides of the plate. This helps the pastry stay on the edges, otherwise it may fall off the edge and into the center. All this does is make your quiche look less pretty, so don’t worry if it happens, but it’s nice to avoid. If the puff pastry doesn’t quite cover the pie plate, roll it out slightly with a rolling pin until you reach the desired size. Cut off excess corners that hang too far down off of the pie plate. Using a fork, stab little holes all over the bottom of the pastry lined pie plate. This will keep the pastry from puffing up too much. Crack the eggs into a small bowl and whisk together using a fork. Brush a little bit of the egg mixture over the fork dotted puff pastry, as well as the edges. Reserve the rest of the egg mixture (which should be most of it, you should have only used a little bit!). Bake the puff pastry for 15 min, until it’s slightly browned. Set aside until ready to fill, but make sure it doesn’t sit too long (you don’t want it to cool all the way). Raise the oven temperature to 375.

• 1 broccoli head
• 1 Tbs salt

2. Set roughly 4 cups of water in a pot on the stove. Add the salt and bring to a boil. Cut the broccoli head into small roughly bite sized florets. Cut the stems into smaller pieces (so that they cook faster). Place the broccoli pieces in the boiling water and cook for 4 min. Strain in a colander and cool under cold running water. Set the colander with the broccoli aside to continue draining.

• 1/2 tsp thyme
• 1 cup heavy cream
• 1/2 onion, finely diced
• 1 sprig green onion, chopped

3. Combine the thyme, heavy cream, diced onion, and chopped green onion with the whisked egg mixture.

• pre baked puff pastry
• 1 cup (140 g) crumbled bleu cheese (any type will do)
• blanched broccoli
• prepared egg and cream mixture
• salt and pepper, to taste

4. Arrange the broccoli pieces evenly in the pre baked puff pastry pie pan. Sprinkle evenly with the crumbled bleu cheese. Pour the egg and cream mixture over the broccoli and bleu cheese. Sprinkle to taste with salt and pepper. Be easy on the salt though. Since bleu cheese tends to be salty, you shouldn’t need much more salt. Bake the quiche (at 375) for 30 min. Remove from the oven and let cool 10 – 15 min before slicing, so that the quiche can set. Serve warm.