Broccoli and Stilton Quiche

Celebrate the best of British with our Stilton and Broccoli Quiche.
Serves: 6
  • 1 tsp vegetable oil
  • 1 onion, diced
  • 1 medium broccoli, cut into small florets
  • 100g Stilton
  • 1 large egg
  • 1 baked pastry case (200g)
  • 250g Carnation Evaporated Milk
  • Serve with beetroot salad
  • 1 red onion
  • 300g cooked beetroot
  • 15ml balsamic vinegar
  • Black pepper
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins

    Cook time
    40 mins

Each serving typically contains

  • Energy 1624kJ 389kcal 19%
  • Fat 19.7g 28%
  • Saturates 9.1g 46%
  • Sugars 15.6g 17%
  • Salt 0.56g 9%

of an adult's Reference Intake (RI)*
Energy per 100g: 594kJ/142kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Preheat the oven to 180C (160C with fan) gas mark 3
  2. Heat the oil in a large non-stick frying pan add the onion and cook till soft. Add the broccoli florets and stir fry for another 5 min. Pour the vegetables into the cooked pastry case and crumb the Stilton over the top.
  3. Break the eggs into a bowl and add Carnation Evaporated Milk. Whisk until combined and then pour into the pastry case covering the vegetables
  4. Bake for 30 minutes until set and golden on top.

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