PREVIOUS PAGE | ALL RECIPES
Purple Sprouting Broccoli Quiche in Potato Crust
from Boxing Clever Cook Book Ingredients:
4 medium potatoes, peeled and cut into thin slices
350g purple sprouting broccoli, including stalks, roughly chopped
225g Cheddar cheese, grated
225g cottage cheese
2 eggs, beaten
1 medium onion, chopped
1.5 tsp Dijon mustard
Salt and black pepper to taste
Plus an extra 50g Cheddar cheese for the topping
Method:
- Put the potatoes into salted water and bring to the boil. Reduce the heat and simmer for 5-10 minutes or until potatoes are just cooked.
- Grease a 24cm pie dish. Arrange the sliced, boiled potatoes in a single layer over the bottom and sides of the dish to form a crust. Brush the sides with oil.
- Excluding the topping, combine the broccoli and the rest of the ingredients together in a large bowl and stir well.
- Pour the broccoli mixture into the dish. Top with the extra grated cheese.
- Bake at 190 degrees C for about 45 minutes, or until the top is golden brown and a sharp knife inserted into the centre of the quiche comes out clean.
- Remove the dish from the oven and let sit for about five minutes before slicing and serving.