image 1 of Tesco Organic Broccoli 335G
image 1 of Tesco Organic Broccoli 335Gimage 2 of Tesco Organic Broccoli 335G

Tesco Organic Broccoli 335G



Guideline Daily Amounts

per 100g
2%of the reference intake


1%of the reference intake


1%of the reference intake


2%of the reference intake


<1%of the reference intake
of the reference intake*
Typical values per 100g: Energy 170kJ / 40kcal

Havested by hand Carefully grown and selected to be crisp and fresh Working with trusted growers who share our commitment to the environment and responsible farming, all our organic fruit and vegetables are grown in harmony with nature where fertile organic soils of compost and clover means there is no need for the use of artificial pesticides and fertilisers. Even bees, butterflies and ladybirds all help in organic growing, making our organic fields and haven for wildlife.
Pack size: 335G



Number of uses

3 Servings

Net Contents

335g e

Preparation and Usage

Remove packaging. Wash before use. Trim as required.

Time: 4-5 minutes
Place in a pan of boiling water and boil gently for 4-5 minutes or until tender.
Drain well before serving.

Broccoli and courgette quiche

Ingredients For the quiche pastry 110g plain flour 50g cold, diced butter pinch of salt cold water, to mix for the filling 2tbsp olive oil 200g courgettes, halved and finely cut into half-moon slices 1 head broccoli, separated into small florets 2 eggs and 1 egg yolk 275ml double cream salt pepper 50g parmesan, grated Preheat the oven to 200°C, 400°F, Gas Mark 6 and put in a baking sheet to warm. Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together. Form into a ball, cover with clingfilm and refrigerate for 20-30 minutes. Meanwhile heat the olive oil in a pan and gently fry the courgettes until soft and lightly gold. Remove from the pan with a slotted spoon and lay on kitchen paper to drain. Steam the broccoli florets for two to three minutes until just tender. Roll out the pastry and press it gently into a lightly greased flan tin. Prick all over with a fork and bake in the oven on the baking sheet for 20 minutes until pale gold. Spread the courgettes and broccoli florets evenly over the pastry base. Whisk together the eggs, egg yolk, cream, seasoning and Parmesan then pour over the vegetables. Bake in the oven for 35 minutes or until the centre is just set and the filling golden. Leave to cool. Freezing and defrosting guidelines Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot. For more recipes go to

View all Broccoli & Cauliflower

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