Broccoli Quiche with Aged Gouda

Par-boil the broccoli for 2 - 4 minutes, covered. In the meantime, heat the olive oil in a frying pan over medium-high heat and fry the onion, garlic and chili pepper for 3 - 4 minutes. Crumble in the stock cube and mix well (see pantry for amount).

Transfer the broccoli to the frying pan and fry for 1 minute over high heat until the excess liquid has evaporated. Transfer the vegetables to a sieve or colandar and allow to cool.

Did you know... broccoli is considered a superfood, and for good reason – not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.

In a large bowl, beat the eggs with the cream. Add the Sicilian-style herbs, half of the cheese and a pinch of nutmeg as preferred. Season with plenty of salt and pepper, then whisk to combine. Halve the cherry tomatoes, then stir them into the eggs, along with the broccoli.

Transfer the puff pastry (with its parchment paper) to a baking tin or oven dish (see Tip). Pierce the bottom of the pastry with a fork several times. Fill the pastry with the egg mixture and scatter over the rest of the cheese. 

Tip: if you're cooking for more than three people, prepare two separate quiches. However, if you'd prefer to make one larger quiche for everyone, be sure to bake it for more time.