Baby Broccoli, Prosciutto & Blue Cheese Quiche 

Made with baby broccoli, prosciutto and blue cheese, this delicious quiche is a flavour explosion. Try it for lunch or dinner.
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Baby Broccoli, Prosciutto & Blue Cheese Quiche
Serves 10 Prep 20 mins (+ 45 mins resting & 5 mins cooling time) Cooking 1 hour
8 Coles Australian Free Range Eggs
1 cup (250ml) thickened cream
1 bunch baby broccoli, halved lengthways
¾ 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
1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange the prosciutto, blue cheese and three-quarters of pea mixture in the 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.
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