Broccoli & Stilton Quiches
Scrumptious Broccoli & Stilton Quiches taken from a Just For One or Two cookbook.
Shortcrust pastry 150g (5oz)
Butter 15g (½oz)
Onion 1 small, peeled and chopped
Small broccoli florets 75g (3oz)
Stilton 50g (2oz), crumbled
When ready to cook: serves 2
Milk 100ml (3½fl oz)
Salt and freshly ground black pepper
Roll out the pastry and use to line four 10cm (4in) diameter flan tins.
Melt the butter in a saucepan, add the onion and cook gently for 3–4 minutes until softened.
Blanch the broccoli in boiling water for 2–3 minutes. Pour into a sieve, rinse under cold water and drain.
Divide the onion, broccoli and Stilton between the four tins.
To serve now: Preheat the oven to 220°C /425°F/Gas 7. Mix together 1 egg and 100ml (3½fl oz) milk. Pour into two tins, season and mix gently. Place on a baking tray. Bake for 20–30 minutes until set and golden. Allow to cool slightly before removing from the tins. Serve warm.
To freeze: Wrap the assembled quiches in cling film and pack into a plastic container. Seal, label and use within 4 months.
To serve from the freezer: Unwrap two tins, and cook as above (adding egg and milk); there’s no need to defrost.