Blue Cheese & Broccoli Quiche

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Blue Cheese & Broccoli Quiche

Number of servings: 6
Estimated Prep Time: 20 minutes
Estimated Cooking Time: 50 minutes

You can serve this hot or room temperature.

This probably won't need any pepper, and will taste salty enough from the cheese.

Instead of the 3 medium tomatoes, you can use 1/2 pound (200g) of cherry or grape tomatoes.

Ingredients

1 Pie Crust

2 tablespoons Butter

2 tablespoons Flour

8 oz Milk

2 tablespoons Grainy Mustards

1/2 pound Broccoli

3 Tomatoes (medium)

1/4 pound Blue Cheese

3 Eggs

Directions

Cooking at: 350 F / 180 C / Gas Mark 4

Have a pie pan lined with the pie crust and ready to go.

Wash and chop up the broccoli into small pieces. Cut the tomatoes up into eighths.

Start oven heating.

Make a white sauce by melting the butter in a pan, mixing in the flour, cooking it for a minute, then whisking in the milk. Simmer until thickened, whisking frequently until thick. Remove from heat; stir in mustard.

In the lined pie shell, scatter the broccoli and tomatoes, then crumble the blue cheese around over it. Break the eggs into the white sauce, whisk them in, then pour the sauce over the broccoli, cheese and tomatoes.

Bake for about 40 minutes or until knife comes out clean.