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.
These can be cooked straight from the freezer, which is perfect for when you’re short of time. Simply add with the egg and milk before baking. If you have any egg and milk mixture left, mix with 1–2 tsp sugar and orange zest, pour into a ramekin and bake with the quiches for a scrumptious baked custard. If you don’t have individual flan tins you could use metal poachette rings set on a baking tray.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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