Broccoli Quiche

One of our favourite things to do with broccoli and to make a quick quiche, it adds so much flavour, is great for a small lunch or for parties, maybe with some chips!

Ingredients

1 portion of shortcrust pastry (enough to line a 25cm dish/tin 25g butter ½ head of broccoli 3 large eggs 100ml double cream (you can use milk instead) 100ml milk 140g Cheese 1/2 small onion (chopped) Paprika, salt, black pepper to season

Method

Melt the better in a frying pan, and cook the broccoli and onions with a sprinkle of paprika until the onions reach a golden brown colour and set aside. Preheat oven to 180C Line a 25cm dish/tart tin with butter and flour and then roll out the pastry till it’s 2cm thick and add to tin, with a fork pierce the pastry in several places and place the dish in the oven to cook for 20 minutes or until firm to touch. In a bowl mix the cream, milk eggs and ¼ teaspoon of paprika, a pinch of salt and black pepper, when well combined add cheese and gently stir. Add broccoli and onions to the pastry dish and pour the wet ingredients mix (milk, eggs, cream, cheese) till the dish is ¾ full. Cook in the oven for 40 minutes or till golden brown Serve and enjoy!

Leeks in Cheese Sauce,

With St David’s Day on the horizon, how could we not mention leeks in cheese sauce, this delicious dish is great as a starter or a side dish. But it really is perfect as a side for your Sunday dinner.

Ingredients

3 medium leeks (trimmed, washed, and chopped) 50g butter 50g plain flour 100g grated cheddar 500ml milk 1tsp mustard Paprika to season

Method

Steam the leeks for 6-8 minutes or till soft Preheat the oven to 180C While the leeks are cooking, Heat the butter and flour together in a saucepan, stirring until it forms a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the cheddar, the mustard and some paprika to season Place leeks into a greased glass dish, cover with the wet ingredients mixture, and bake in the oven for 20 minutes or till golden and crisp on the top.

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