Brie, Spanish Onion & Broccoli Quiche
The other night I discovered I had some double cream and brie which were about to expire, so thought I better use them up. I couldn’t think of what to make but wanted something savoury, so I Googled cream and brie and came up with these recipes for Brie, Leek & Pumpkin Quiche and Reduced Carbs Puff Pastry Quiche Lorraine, then converted them for the ingredients I had on hand.
I’m ashamed to say M and I ate almost half of it in one go. It was heavenly...so lig
ht and creamy and custardy, and the cheese…oh, so sublime! I'm definitely making it again!
Brie, Spanish Onion & Brocolli Quiche
Ingredients
1 sheet puff pastry
olive oil
2 Spanish onions, chopped
1 tsp minced garlic
About 2 cups small broccoli florets, steamed
1 250g round of Brie, sliced lengthways
4 slices Jarlsberg
4 Eggs
2 tsp mild English or French mustard
300ml carton of pure double cream
Salt and pepper
Method
1. Preheat oven to 180C
2. Saute onions and garlic in a little olive oil
3. Lightly grease a suitable dish that you can place the pastry in and it will just come up the sides a little
4. Whisk eggs, cream and mustard and season with a little salt and pepper
5. Place broccoli, onion and garlic over top of pastry
6. Pour over egg mixture
7. Top with sliced cheeses, then bake for about 25 - 30 mins until top is golden and a knife inserted in the middle comes out clean.
Onions, garlic and brocolli plopped onto the puff pastry
Pouring over the egg and cream mixture
Topping up with cheese!
Baked brown deliciousness!
A peek inside. Yum!
