Broccoli, Stilton & Cashew Quiche (V)
A light and tasty vegetarian quiche, great as a main course or as a snack
300g/12oz short crust pastry
2 tbsp vegetable oil
25g/1oz butter
350g/12oz onions, finely sliced
675g/1lb Broccoli, small chunks
2 garlic cloves, crushed or finely chopped
2tsp soft thyme leaves
1 tsp caster sugar
1 tbsp plain flour
3 eggs
290ml/½ pint double cream
100g/4oz stilton cheese, cubed
2 tbsp fresh grated parmesan
Handful Cashew nuts
25cm/10in Flan Tin
Balloon Whisk
Rolling pin
Pastry brush
Cheese grater
Food Processor (For pastry)
Line a greased 25cm/10in flan tin or dish with the pastry. Refrigerate.
Heat the oil and the butter in a pan until melted. Add the onions, broccoli, cashews, sugar, garlic and thyme and cook gently until they have started to turn golden brown and are soft. Allow to cool slightly. Fold in the flour and add seasoning.
Beat the eggs and cream together and add to the onion mix. Fold in half the parmesan and the stilton cheese.
Spoon the mixture into the flan case and sprinkle with the remaining parmesan.
Bake in a preheated oven at 190C/375F/Gas 5 for about 50 minutes until golden brown and set.