Broccoli and blue cheese quiche

By Birgitta

Ingredients

• Pastry:
• 2 boiled and peeled potatoes, cold
• 50 g butter
• 100 ml plain flour
• 100 ml whole wheat flour
• Filling:
• 300 g broccoli florets
• 1 small leek, sliced
• 1/2 tsp butter
• 50 g light blue cheese
• 2 eggs
• 1 tsp Dijon mustard
• 200 ml milk
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground pepper
• grated cheese

Details

Servings 6

Preparation

Step 1

Heat oven to 200˚C.

Grate potatoes and mix with butter and flours in food processor. Wrap in cling film and let the dough rest in the fridge for 10-15 min before lining a flan dish and blind baking for 10 min.

Meanwhile, steam broccoli, sauté leek in butter and mix eggs, mustard, milk and season.

Add broccoli and leeks to the flan crust and crumble over the blue cheese. Pour over the egg mixture and scatter some grated cheese on top.

Bake in oven 20-25 min until the egg mixture is cooked.