Broccoli and Gorgonzola Quiche

How to make it

Gorgonzola Quiche is the perfect summertime meal as it can be served hot or cold, as a main meal or light bite. We use Gorgonzola Dolce DOP in this recipe which is the creamier and sweeter version of Gorgonzola.

• In a bowl, combine the flour with the butter until a light, fine crumb is formed
• Mix in the salt
• Add the water and mix until the flour comes together in a single dough
• Wrap the pastry in clingfilm and chill for half an hour
• Once chilled, remove from fridge and drop onto a floured work surface
• Roll out until it’ll definitely cover the size of your flan dish, approx half a centimetre thick
• Using the rolling pin lift the dough and place inside the dish
• Gently push the dough up to the sides, then use the rolling pin over the edges to give you a flat, perfect finish
• Preheat oven to 200°C/ 180°C fan/ gas mark 6
• Add a sheet of parchment paper then tip over baking beans
• Blind bake the pastry for 15 minutes or until looking firmer
• Steam the broccoli florets for few minutes
• Leave to cool
• In a separate bowl, whisk together the milk, cream and eggs
• Add salt and pepper to taste
• Remove the parchment paper and baking beans, then arrange the broccoli around the base of the pastry
• Our over the remaining liquid
• Crumble over the Gorgonzola Dolce DOP evenly
• Reduce oven down to 180°C/ 160°C fan/ gas mark 5
• Bake for around 30 minutes, until the mixture is firm to touch
• Serve