Photo of Broccoli  & Cheddar quiche by WW

Broccoli & Cheddar quiche

Points® value
Total Time
1 hr 5 min
15 min
50 min
Classic flavours combine in this easy quiche, perfect for a light lunch.


Ready Rolled Shortcrust Pastry Sheets

225 g

Broccoli, raw

350 g, broken into florets and stems roughly chopped

Egg, whole, raw

3 medium, raw

Half Fat Crème Frâiche

75 g

Dijon Mustard

2 teaspoon(s), level

Half fat Cheddar cheese

50 g, grated

Salad leaves

6 portion(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll the pastry sheet, then use a rolling pin to roll it out further so that it’s large enough to line a 21cm shallow, loose-bottom tart tin. Trim and discard the excess pastry, then line the pastry case with baking paper. Fill with baking beans or rice and blind bake for 15 minutes. Remove the beans and baking paper, then bake for a further 5-8 minutes, until golden.
  2. Meanwhile, blanch the broccoli in a pan of boiling water for 3-5 minutes, until just tender. Drain and refresh under cold running water, then pat dry with kitchen paper and set aside.
  3. In a jug, whisk together the eggs, crème fraîche, mustard and 40g of the cheese.
  4. Scatter the broccoli over the base of the blind-baked pastry case then pour over the egg mixture. Scatter over the remaining cheese and bake for 25 minutes until the filling is set but still wobbles slightly in the centre when gently shaken.
  5. Remove from the oven and let cool slightly before releasing from the tin and serving.


Top the quiche with 100g halved cherry tomatoes before baking. The quiche can be frozen in an airtight container for up to 3 months.