Starter Recipes > Cheese and Broccoli Tartlets

This recipe is part of the January 2008 Recipes Menu

Starter - Cheese and Broccoli Tartlets
Main Course - Stir-fry Marinated Chicken with Cashew and Celery
Dessert - Winter Apricot Flan

How to make cheese and broccoli tartlets:
These mini-quiches are surprisingly easy to prepare and taste extremely good. Make sure that the broccoli is cut into fairly small pieces to ensure that it is thoroughly cooked. The mild and creamy Gruyere adds a nice cheesy flavour while allowing the other flavours to come through. This recipe serves four people as a starter. Garnish with a side salad if liked.


Cheese and Broccoli Tartlet
shortcrust pastry (made with 3oz plain flour and 1 1/2oz butter)
1/2 oz butter, melted
2 dessertspoons fresh broccoli, finely chopped
2 oz Gruyere cheese, grated
2 floz single cream
2 floz milk
2 eggs
1/2 level teaspoon salt
(see measure conversions for more information)


- Grease four 4 inch patty tins.
- Roll out the pastry on a floured surface to a medium thickness
- Cut out four rounds with a suitably sized cutter.
- Place the pastry rounds into the greased patty tins.
- Brush the pastry with the melted butter and put in fridge for 15-30 minutes.
- Remove from the fridge.
- Divide the broccoli between the four pastry cases and cover with the equally divided cheese.
- Whisk together the cream, milk, eggs and salt.
- Spoon this mixture equally over the broccoli and cheese in the pastry cases.
- Bake at about 200 degrees C. for approx 30 minutes or until firm and nicely browned.