Cheese Broccoli Quiche

Ingredients

• 1 ready‑made shortcrust pastry (from the refrigerated section)
• 500 g broccoli florets
• 8 large eggs (beaten)
• 200 g Gruyère cheese (coarsely grated)
• 300 g beans (for blind baking)
• baking paper

Instructions

1. 1.

   Preheat the oven to 200 °C.

2. 2.

   Line a greased 24 cm springform pan with pastry, cover with a round piece of baking paper (24 cm diameter), spread the beans on top and blind bake in the hot oven for 5‑10 minutes. Remove from the oven, discard the beans and baking paper, and set aside.

3. 3.

   Blanch the broccoli florets in plenty of boiling water for 1‑2 minutes, then drain well. Arrange the florets over the pastry, sprinkle with cheese, and pour the beaten eggs over them. Place the pan back into the hot oven and bake for 30‑35 minutes until golden brown. Let rest for 10 minutes before serving warm.