Delia Smith Broccoli Quiche Recipe

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Delia Smith Broccoli Quiche is made with a classic, crumbly shortcrust pastry case filled with tender florets of fresh broccoli and pockets of tangy Roquefort cheese. This sophisticated vegetarian tart relies on a rich custard of double cream and eggs to bind the ingredients together, creating a luxurious texture that is far superior to standard milk-based quiches. It is the perfect make-ahead lunch dish, tasting just as delicious served cold with a crisp salad as it does warm from the oven.

Delia Smith Broccoli Quiche Ingredients

For the Pastry

175g (6 oz) Plain Flour: Sifted.
40g (1 ½ oz) Lard: Room temperature. Delia uses lard for crispness.
40g (1 ½ oz) Butter: Room temperature. For flavor.
Pinch of Salt: To season the dough.
Cold Water: To bind.

For the Filling

225g (8 oz) Broccoli Spears: Trimmed into small florets (about the size of a coin).
110g (4 oz) Roquefort Cheese: Or any creamy blue cheese like Gorgonzola. Crumbled.
2 Large Eggs: Beaten.
275ml (10 fl oz) Double Cream: (Heavy cream). Delia prefers this over milk for a creamy set.
25g (1 oz) Parmesan Cheese: Freshly grated.
Salt and Freshly Milled Black Pepper: To taste.

How To Make Delia Smith Broccoli Quiche

Make the Pastry: Sift the flour and salt into a bowl. Rub in the lard and butter with your fingertips until the mixture looks like crumbs. Sprinkle in just enough cold water (about 1-2 tablespoons) to bring it together into a smooth dough. Wrap in foil and chill for 30 minutes.
Blind Bake: Preheat the oven to 190°C (375°F/Gas 5). Roll out the pastry and line a 20cm (8 inch) fluted flan tin. Prick the base with a fork. Line with parchment paper and baking beans. Bake for 15 minutes. Remove the beans and paper, brush the base with a little beaten egg (from the filling allowance), and bake for another 5 minutes to seal the crust. Reduce the oven temperature to 180°C (350°F/Gas 4).
Prep the Broccoli: While the pastry bakes, steam the broccoli florets over boiling water for exactly 3 minutes. They should be just tender but still firm.
Dry the Broccoli: This is crucial: drain the broccoli and pat it thoroughly dry with kitchen paper. Any excess water will ruin the custard.
Assemble: Arrange the broccoli florets and the crumbled Roquefort cheese evenly over the base of the pre-baked pastry case.
Make the Custard: In a jug, whisk together the eggs, double cream, salt, and plenty of black pepper.
Fill and Top: Pour the cream mixture carefully over the broccoli and cheese. Sprinkle the grated Parmesan over the top.
Bake: Bake on the middle shelf of the oven for 30–35 minutes.
Check: The quiche is done when the top is golden and puffed, and the center feels set but has a slight wobble.
Cool: Remove from the oven and let it settle for at least 10 minutes before serving.

Recipe Tips

The “Soggy Bottom” Fix: Delia paints the base of the pastry with a little beaten egg after removing the baking beans. This creates a waterproof seal so the liquid filling doesn’t make the pastry mushy.
Dry the Veg: You must dry the steamed broccoli well. If you put wet vegetables into a quiche, the water seeps out during baking and prevents the egg custard from setting properly.
Cheese Substitution: If you dislike blue cheese, Delia suggests using a strong mature Cheddar or Gruyère, but the punchy flavor of Roquefort contrasts best with the mild broccoli and rich cream.
Pastry Fat: Using a mix of lard and butter gives the “short” (crumbly) texture Delia is famous for. If you want a vegetarian version, use all butter or vegetable shortening instead of lard.

What To Serve With Delia Smith Broccoli Quiche?

Tomato Salad: A simple salad of ripe tomatoes and vinaigrette cuts through the rich cream.
New Potatoes: Boiled baby potatoes with mint butter.
Green Salad: A sharp vinaigrette dressing on mixed leaves helps balance the fat content of the quiche.

How To Store Leftovers Delia Smith Broccoli Quiche

Refrigerate: Once cool, store in an airtight container in the fridge for up to 3 days.
Freeze: Wrap slices tightly in cling film and freeze for up to 1 month. Defrost thoroughly in the fridge before eating.
Reheat: Reheat in a moderate oven for 10-15 minutes to crisp up the pastry.

Delia Smith Broccoli Quiche Nutrition Facts

Calories: ~480 kcal
Fat: 38g
Carbohydrates: 22g
Protein: 14g

Nutrition information is estimated per slice (serves 6).

FAQs

Can I use frozen broccoli?

Yes, but you must defrost it completely and squeeze out all the excess liquid before adding it to the tart.

Can I use milk instead of cream?

You can use half milk and half cream, but Delia’s recipe specifically calls for double cream for that luxurious, silky texture. Using only milk may result in a rubbery, scrambled-egg texture.

Why did my quiche curdle?

Quiches curdle if baked at too high a temperature. The eggs scramble instead of setting smooth. Keep the oven gentle (180°C/350°F).

Try More Recipes:

Delia Smith Salmon in Foil Recipe
Delia Smith Rice Salad Recipe
Delia Smith Quiche Lorraine Recipe