Tenderstem® Broccoli & Cheese Quiche Lorraine


Created by Lasharna Brown


I am a Fashion Graphics Designer and Blogger and I enjoy any food that contains cheese and pastry.

  • Created by Lasharna Brown
  • 10 mins preparation
  • 30 mins cooking
  • Serves 12

Mini Tenderstem® Broccoli and Mature Cheddar Cheese Quiche Lorraine's

  • Ingredients for pastry:
  • 250g plain flour + extra for rolling
  • 150g butter
  • 1 large egg
  • Ingredients for filling:
  • 2 large eggs
  • 50g cheddar cheese
  • 200ml half fat creme fraiche
  • Tenderstem® broccoli, chopped
  1. Method for pastry:

  2. Put the flour and the butter in a bowl and mix together.

  3. Feel free to add 2 - 4 teaspoons of water to help soften the mixture.

  4. Add the egg and continue mixing until it all comes together.

  5. On a lightly floured surface or chopping board, knead the pastry and flatten it.

  6. Start rolling it out with a rolling pin.

  7. Roll out to the thickness of a pound coin and use a cookie cutter or a glass to cut out 12 rounds to fit inside a 12 hole bun tin, the type you would use to make fairy cakes.

  8. Press the pasty well into the base and sides of the bun tin, feel free to add more pastry if you have rolled to thin.

  9. Put the tin in the fridge to keep cool whilst you move onto the next step.

  10. If you only have a 6 hole bun tin then you will have to make the quiches in two batches.

  11. Method for filling:

  12. Use as much Tenderstem® broccoli as you wish in this mixture, just follow the cooking instructions on the package, and leave to cool until needed.

  13. When cool chop into small pieces.

  14. Mix eggs in bowl until they have combined and then stir in the creme fraiche and cheese.

  15. Add the chopped Tenderstem® broccoli to the mixture.

  16. Feel free to add salt, pepper, mixed herbs, whatever you want to enhance the flavour of your mini quiches.

  17. Remove the tin from the fridge and spoon your mixture into the the pastry cases, make sure to fill right to the top.

  18. Bake in a preheated oven at 200c/180c fan/ gas mark 6 for 20 - 30 minutes or until the pastry is nice and brown and the filling is cooked.

  19. Feel free to serve warm or cold but most importantly ENJOY!