Broccoli Stilton Quiche

This bold broccoli stilton quiche with a whole wheat crust makes a hearty addition to any lunch, brunch or picnic.

Crust:
1½ cups whole wheat flour
½ cup butter, melted
2 tbsp milk
pinch of sea salt

Filling:
1 cup of broccoli, chopped into small florets (about ½ head)
1.5 cups milk
4 eggs, beaten
½ cup stilton (about 120g)
Salt and Pepper to taste

View the full recipe at Emma’s Little Kitchen →