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The Most Indulgent Quick Cook Quiche: Broccoli, Gorgonzola, Chilli and Walnut

The perfect quick and easy quiche to pack for lunch or to take on a picnic, this one-tin recipe makes it easier than ever before to make a delicious and substantial quiche.

From the book


Puff pastry as a base for quiche? Yes please. I could eat this unashamedly indulgent dish every week – it’s so quick to put together. Broccoli and gorgonzola complement each other beautifully, with a slight kick from the chilli. Serve with a crunchy green salad.

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320g ready-rolled puff pastry sheet
300g broccoli florets, halved
½ red onion, finely chopped
1 tsp chilli flakes
125g gorgonzola piccante
30g walnuts, chopped
100ml single cream
4 free-range eggs
1 lemon, zest only
1 tsp sea salt
1 clove of garlic, crushed


1. Preheat the oven to 180°C fan/200°C/ gas 6 and line a small deep roasting tin with baking paper. Now cover the base of the tin with the puff pastry – you want it to come up the sides and hold all the filling in.

2. Scatter the broccoli florets, red onion, chilli flakes, walnuts and gorgonzola evenly over the pastry.

3. Beat the cream, eggs, lemon zest, sea salt and garlic together, then pour over the broccoli and cheese. Transfer to the oven and bake for 30 minutes, after which the pastry should be cooked and the centre of the quiche just wobbly.

4. Leave to sit in the tin for 10 minutes to cool down, then serve warm or at room temperature.

Note: You can use the baking paper that the pastry comes wrapped in to line the base of your roasting tin.

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From the book: The Green Roasting Tin

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