Baby broccoli, prosciutto and blue cheese quiche

With homemade shortcrust pastry, this cheesy quiche is an impressive dish. Filled with veg and topped with prosciutto, it’s perfect for lunch or dinner.



Note: + 45 mins resting & 5 mins cooling time



  • 8 Coles Australian Free Range Eggs
  • 1 cup (250ml) thickened cream
  • 1 bunch baby broccoli, halved lengthways
  • 3/4 cup (90g) frozen peas
  • 6 prosciutto slices, halved
  • 100g blue cheese, crumbled

Shortcrust pastry

  • 2 cups (300g) plain flour
  • 175g butter, chilled, chopped
  • 2 Coles Australian Free Range Egg yolks
  • 1 tbs chilled water



To make the shortcrust pastry, place the flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.


Roll out pastry on a lightly floured surface to a 3mm-thick rectangle. Line a 20cm x 30cm (base measurement) rectangular fluted tart tin with removable base with pastry. Trim edges. Place in the fridge for 15 mins to chill.


Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights. Bake for 8-10 mins or until light golden. Reduce oven to 160°C.


Meanwhile, whisk eggs and cream in a jug. Season. Place baby broccoli and peas in a heatproof bowl. Pour over enough boiling water to cover. Drain.


Arrange prosciutto, blue cheese and three-quarters of pea mixture in pastry case. Pour over egg mixture. Bake for 35-40 mins or until filling is just set. Cool for 5 mins. Transfer to a platter. Top with remaining pea mixture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.