Church Farm Broccoli and Stilton Quiche

Ingredients
250g short pastry
6 eggs
200ml cream
1 onion
1 head of broccoli (cut into small florets)
100g stilton
Salt and pepper

Method
1. Roll out the pastry. Line in a 7inch pastry ring. Prick the base
and blind bake using baking beans or a suitable alternative e.g.
dried peas. Blind bake for 12mins at 220°C. Remove baking
beans and then bake for a further 3mins. Remove from the oven.
2. Blanch florets until al dente. Cool and place in a bowl.
3. Sauté the onion on a low heat until translucent and add to the
broccoli.
4. Whisk the eggs, cream and seasoning together, then sieve.
Combine with the broccoli and onion and add to pastry base.
5. Roughly crumble the stilton on top of the quiche.
6. Bake at 150°C for 40-50mins until firm to touch.