QUICHE WITH BROCCOLI, GORGONZOLA AND WALNUTS

Active: 20minutes | Total: 50minutes 4 servings

Storage Notes: The quiche can be stored in the refrigerator for up to three days.

INGREDIENTS

• One (9-by-10-inch) sheet frozen puff pastry, thawed

• 1⁄2 cup (3 ounces) broccoli florets

• 4 ounces Gorgonzola piccante cheese, crumbled (about 3⁄4 cup)

• 1⁄4 cup (about 1 ounce) roughly chopped walnuts

• 1 shallot, minced

• 1 teaspoon crushed red pepper flakes

• 1⁄3 cup light cream

• 4 large eggs

• Finely grated zest from 1lemon

• 1 teaspoon fine sea salt

• 1 clove garlic, minced (about 1 teaspoon)

STEPS

Place the baking rack in the center of the oven and preheat to 400 degrees. Line the bottom and sides of an 8-by-8-by-2-inch baking pan with parchment paper so you have a few inches of overhang. Cover the base of the pan with the puff pastry and let the dough come up the sides to hold the filling in.

Cut the broccoli florets into bitesize pieces and then cut them in half lengthwise. Scatter the florets, Gorgonzola, walnuts, shallot and red pepper flakes evenly over the pastry.

In a medium bowl, whisk together the cream, eggs, lemon zest, salt and garlic, then pour the mixture over the quiche filling.

Place the pan in the oven and bake for about 30minutes, until the pastry is cooked through and just starting to brown and the center of the quiche is slightly wobbly.

Remove from the oven and let the quiche rest in the pan for 10minutes. Then, remove from pan, peel away the parchment, slice and serve warm or at room temperature.

Nutrition | Calories: 540; Total Fat: 40 g; Saturated Fat: 20 g; Cholesterol: 265mg; Sodium: 1180mg; Carbohydrates: 28g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 19 g.