Do you know what I've never had but always quite liked the idea of? Purple Broccoli! I thought that including it in a quiche with lots of other colourful vegetables was the best way to use this purple treat. I love a quiche, either hot or cold, and I like that this recipe included lots of veg for the healthy side of things with some cheeky blue cheese because I don't know if it's possible for me to have a meal without cheese...
200ml single cream
100ml creme fraiche
500g shortcrust pastry
150g blue cheese
200g purple sprouting broccoli
2 gloves of garlic
Handful of cherry tomatoes
Putting it all Together
Start by making your pastry, you can find a recipe here or alternatively you can buy some from the supermarket! Roll out and line a greased tin with the pastry, prick with a fork, cut a circle of baking paper to cover the pastry and then pour in your baking beads. Blind bake the pastry for 15 minutes at 190c.
Whilst the pastry is in the oven make the filling for the quiche. Whisk the cream, creme fraiche and eggs in a bowl, season with salt and pepper and crumble in the blue cheese before setting to one side.
In a pan heat some coconut oil and add garlic and onions, frying until soft. Once they are ready add the spinach and cook until wilted. Allow to cool before adding to the egg/cream mixture. Boil the cauliflower and broccoli until just cooked.
Remove the pastry and careful tip out the baking beads. Trim any excess pastry from the edges before pouring the liquid into the case. Chop the tomatoes in half and decorate the quiche with the broccoli, cauliflower and tomatoes.
Put the quiche back in the oven for a further 30minutes, or until the egg has set. Remove from the oven and serve with salad. Eat hot or cold.