Login or register here
Naturally Good Food

Categories

Archives

Organic walnut and broccoli quiche

Added on May 2nd, 2012
Found in Gluten free, Gluten Free recipes, Mains - recipes

Ingredients:

  • Small head of broccoli, chopped
  • 150ml single cream
  • 100g Stilton cheese, crumbled
  • 100g Gruyère cheese, grated
  • 1 tbsp butter
  • 3 eggs
  • 75g Crazy Jack walnuts
  • Salt & pepper
  • 9-inch loose-bottomed tart tin lined with shortcrust pastry

Method:

  1. Preheat the oven to gas mark 6, 200C.
  2. Heat the butter in a small pan and sauté the broccoli until soft.
  3. In a large bowl beat the eggs and add the cream, stilton, walnuts and broccoli, and mix well.
  4. Sprinkle the gruyère cheese over the base of the pasty case and pour the egg mixture over. Bake for 35-40 minutes until set. Leave to cool for 5 minutes and serve with a mixed leaf salad.

Tags: , , ,

No Comments

Leave a Reply

My Basket

0 items


Total: £0.00

Checkout now

Naturally Latest

Sign up your email to receive our latest news, specials and savings.

Orgran Gluten-Free On Offer
15% off selected pastas , mixes and cereals for October. Read more...

Orgran Egg Replacer
Suitable for vegans and those with egg allergies - special offer for October. Read more...

Orgran buckwheat pancake mix
Gluten-free and vegan, with no added sugar - this is a really useful mix, and is on special offer for October. Read more...

Measure your dry ingredients with scales
If you don’t have kitchen scales, buy a set. Weight is the only accurate way to measure flour. A cup of flour can vary in weight depending on how tightly it is packed. Read more...

Creaming the ingredients
If you are baking a cake that has butter as an ingredient, start by  first creaming together the butter and sugar, then adding eggs, and slowly incorporating the dry ingredients into the mixture, while alternating with a liquid, such as milk or buttermilk.  Read more...

Don’t have the oven set too high
If  your cakes goes into an oven that is set too high, a crust on the top will form too quickly. As the cake continues to rise, this will cause the crust to crack. Read more...

facebook twitter google+

Return to top