Kentish Broccoli and Blue Cheese Flan

By Lyn Funnell

Kent is one of the biggest broccoli producers in the UK.

If possible, use one of Kent’s local cheeses for this recipe. I’ve used the award-winning Brighton Blue, made by High Weald Dairy in Sussex. It has a delicious tangy flavour, perfect for this recipe. See above at the top of the page.

This is different to a normal quiche as the cheese is used in slices, not grated. So I was eager to try it.


225g/8ozs broccoli florets

175g/6ozs plain flour

75g/3ozs butter or margarine


175g/6ozs thinly sliced blue cheese

3 eggs, beaten

300ml/half a pint milk, or milk & single cream

1 medium onion, finely chopped

Chives (optional. I didn’t use any.)

Pre-heat the oven to 200C/400F/Gas mark 6. Grease a flan dish approx. 25cms/10ins diameter.

Mix the flour with the butter & a pinch of salt. Rub until it resembles fine breadcrumbs, then add 2-3 tablespoons cold water to form a firm dough.

NB. I bought a roll of ready-made pastry from the supermarket. It was as good as home-made pastry.

Roll out the pastry & use it to line the greased flan dish.

Place a piece of greaseproof paper on the pastry & fill it with baking beans.

NB. I pricked the pastry all over with a fork, which does the same job; stops the pastry rising.

Bake it for 10 minutes, then remove the beans & paper (if used) & bake for a further 5 minutes to dry the base.

Remove from the oven & reduce the heat to 190C/275F/Gas Mark 5.

The baked pastry & Brighton Blue Cheese

While the pastry is cooking, boil the broccoli in a little water for approx. 2 minutes. Drain & slice lengthways into pieces.

Mix the eggs and milk together. Add the chopped onion & chives, if using. Season lightly. The cheese will already have salt in it.

Lay the slices of cheese on the bottom of the cooled flan case, adding any cheese crumbs.

Neatly spread the broccoli florets on top of the cheese, then pour over the egg, cheese & onion mixture.

Ready for the oven.

Bake in the oven for 40-45 minutes until the top of the flan is slightly browned then take it out of the oven. The flan will still wobble slightly, but it will carry on cooking & firm up.

I stood the flan in a flat baking tin to catch any spillage, but there wasn’t any.

This shouldn’t be eaten hot. Leave it to cool a bit & firm up. Or eat it cold with a salad, or a jacket potato, or chips.

You could also pack it in a plastic box & take it on a picnic.

And the results? Absolutely delicious! The Brighton Blue cheese  comes through and gives a lovely tangy flavour to the dish.

I’ll definitely be making it again.

Served with a mixed salad


  • Lyn Funnell

    Lyn is the co-owner of Unknown Kent and Sussex. She lives in Sussex. Lyn has been writing for most of her life, both Fiction & Non-Fiction. She loves cookery & creating original recipes. She's won a lot of prizes, including Good Housekeeping Millenium Menu & on BBC The One Show as a runner-up, making her Britain's Spag Bol Queen! She has had nine books published so far. History, Travel & Restaurant Reviews are her main interests.

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