Purple sprouting broccoli is a straggly but attractive sister to the round broccoli, and is in season over Easter. Broccoli is packed with nutrients including vitamin C, caretenoids, iron, folic acid, calcium, fibre and vitamin A, and it is thought to have anti-cancer agents too. This recipe is a good one to hide vegetables for small people that might be a bit fussy (who’s isn’t?!) and it’s also a good alternative to a lunch on the move. Move over sandwiches.
To make the pastry, put the flour, ground walnuts and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs.
Add the lemon zest and egg yolk, then pulse, gradually adding the water until the mixture just comes together. Tip out on to a lightly floured surface, bring together with your hands, then knead briefly. Shape into a disc, wrap in cling film, then chill for 15 minutes. Or if you don’t have time for this, use pre-rolled shortcrust pastry.
Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a pound coin and use to line 20cm quiche dish, pressing the pastry right down into the tins and into the sides. Chill for 10 minutes.
Line the pastry with baking paper and fill with baking beans or rice, then blind bake for 15 minutes. Remove the paper and beans/rice, then bake for 5-10 minutes more until golden. Remove from the oven. Reduce the oven to 180°C/fan160°C/gas
Meanwhile, blanch the broccoli spears in salted boiling water for 3 minutes, then drain and refresh in ice-cold water. Heat the oil in a pan and gently fry the onion and mushrooms for 10-12 minutes until very soft and golden.
Whisk the eggs, yolks, cream, wensleydale and cream cheese in a jug, then season. Add the mushrooms and onion. Spread the broccoli florets over the base, then pour over the egg mix. Bake for 20-25 minutes until golden and just set.
Take out of the oven, allow to cool for 5 minutes, then remove from the tins and cool to room temperature. Serve with a few green salad leaves. And follow with some easter eggs.
Recipe adapted from Delicious magazine.