My family goes mad for blue cheese. My 3 yo daughter especially gets very excited at the mere mention of blue cheese. I often put blue cheese on pizzas and in quiches. This Broccoli, Carrot & Blue Cheese Quiche is one of our favourite recipes.
2 cups plain flour
1/2 tsp salt
4-6 tbsp cold water
6 spring onions
2 carrots, sliced
4 tbsp milk
2 tbsp cream
70g blue cheese (add more if a stronger flavour is desired!)
Place the flour, salt and butter in a food processor and pulse until mixture resembles fine breadcrumbs. Gradually add enough water until the dough starts coming together. Turn out onto a clean surface and shape into a ball. Wrap in cling film and refrigerate for 30 minutes.
Preheat oven to 180 degrees C. Roll pastry out thinly on a lightly floured work surface and line a greased pie dish with the dough. Blind bake pastry for 15 minutes, remove weights and bake for a further 10 minutes. Meanwhile, cook the carrot and broccoli in salted boiling water for 4-5 minutes. Drain well. Arrange the vegetables on top of the baked pastry case and then top with crumbled blue cheese. Beat the eggs, milk and cream in a jug, seasoning as required with salt and pepper. Pour the egg mixture over the vegetables and bake for 40-45 mins, or until set.