Blue Vein, Broccoli and Mushroom Quiche

By PaisleyJade - Saturday, September 13, 2008

While making this yummy chicken, broccoli and roast potato quiche, I realised that I hadn't got around to posting the recipe for the delicious Blue Vein, Broccoli and Mushroom Quiche that I did a post about ages ago (here).

It really is so nice, and as I did with the above quiche, I used the recipe and added the things I had in the fridge (leftovers) and left out the things I didn't! The blue vein cheese does taste so nice though. Thanks Gina for the recipe!


300ml flour
125 grms butter
1/2 beaten egg (the other half can go in the filling)
pinch or so of salt

Melt butter in saucepan and remove from heat. Stir in flour and salt, and once cooled, the egg. Roll into a ball and place in centre of flan dish. Press out to cover base and sides of flan dish. Bake for 10-15 minutes in pre-heated oven at 200degC, or until pastry cooked. I have never bothered with beans or pricking to kep the pastry flat.


Microwave or boil small pieces of broccoli (about 1 cup) until just cooked. Drain and set aside. Gently fry one small onion (or you can use a leek instead) in olive oil or butter until soft and translucent. Add sliced mushrooms and cook until done. Add broccoli, a little flour (1-2 teaspoons) and cook briefly to soak up any moisture. Place in pastry case. Cut blue cheese into small cubes and crumble over top (use about 1/3 of a wedge). Add approx. half to 1 cup of grated cheese. Pour egg and milk mixture over top and any garnish.

Bake in oven for 30-45 minutes at 200degC.

Egg & Milk Mixture

Mix 2-3 eggs and 1/2 cup milk (or cream) together. The mixture doesn't have to cover the ingredients.


For more delicious recipes visit here.

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  1. Anonymous11:02 pm

    mmm that looks delicious and not to complicated!

  2. I have actually tasted some of your Blue vein....quiche Kristy. And I've gotta say 10 out of 10!


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