Savoury Broccoli Quiche with Gorgonzola & Roasted Walnuts

Ingredients

• 1 rollsavoury pastry — fresh, approx. 270 g
• 500 gbroccoli
• 150 ggorgonzola
• 1red onion — small
• 2 clovesgarlic
• 4eggs
• 200 gcrème fraîche
• 50 gParmesan cheese — finely grated
• 60 gwalnuts — unsalted
• 1 tsphoney
• 1 tspthyme leaves — fresh
• 1 tbspolive oil
• ¼ tspnutmeg
• black pepper
• salt — small pinch

Method

1. 1

   Preheat the oven to 190 °C top/bottom heat.

2. 2

   Cut the broccoli into small florets. Boil them for 3 minutes in plenty of boiling water. Drain and let steam dry well.

3. 3

   Slice the red onion into thin half-rings and finely chop the garlic.

4. 4

   Heat the olive oil in a frying pan. Fry the red onion for about 3 minutes. Add the garlic and fry for another 30 seconds.

5. 5

   Roast the walnuts for 3 minutes in a dry frying pan and chop them roughly.

6. 6

   Line a quiche tin of about 24 cm with the savoury pastry. Prick the base a few times with a fork.

7. 7

   Whisk the eggs with the crème fraîche, Parmesan cheese, thyme, nutmeg, black pepper and a small pinch of salt.

8. 8

   Distribute the broccoli, red onion and garlic over the quiche base.

9. 9

   Crumble about 120 g gorgonzola amongst it and pour the egg mixture evenly over the top.

10. 10

    Distribute the remaining 30 g gorgonzola and the roasted walnuts over the top.

11. 11

    Drizzle 1 tsp honey very thinly over the top.

12. 12

    Bake the quiche for about 30–35 minutes, until the filling is set and the top is golden brown.

13. 13

    Let the quiche rest for 5 minutes after baking before slicing it.