Broccoli Quiche

Broccoli quiche is delicious both warm and cold. Because it is so rich and filling, it is an excellent choice for those days when you want to eat something "vegetable-based" alongside a salad.

Details

  • Preparation Time: 65 minutes
  • Cooking Time: 57 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Filling

  • 400 g Broccoli, fresh

  • 3 pieces Egg, fresh

  • 300 ml Sweet cream

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 175 g Cheese, Gouda

  • pieces Butter, unsalted

Shortcrust pastry

  • 175 g Wheat flour, white, multi-purpose

  • 50 g Walnuts

  • 1 pinch Salt, table

  • 110 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • pieces Water

Steps

  1. Sift the flour into a bowl and mix it with ground walnuts and salt. Add the cubed butter to the mixture. Quickly rub the fat into the dry ingredients with your fingertips, lifting the mixture to create a crumbly texture. Add one or two tablespoons of cold water, add the egg yolk, and quickly knead everything together with cold hands to form a uniform dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

  2. Preheat the oven to 190°C (375°F). Grease a round pie dish (24 cm in diameter) with butter and dust it with flour (remove any excess flour). Roll out the chilled dough on a lightly floured surface into a circle about 0.5 cm thick (the circle should be slightly larger than the base of the pie dish, as the dough will also cover the sides). Carefully place the rolled-out dough into the pie dish and gently press it against the bottom and sides with your fingers. Trim any excess dough and refrigerate the dish for 15 minutes.

  3. Prick the bottom of the dough several times with a fork. Place a piece of parchment paper (or aluminum foil) over the dough and spread dry beans (or baking beads) on top. Bake the dish in the preheated oven for 15 minutes, then remove it from the oven, carefully remove the parchment paper and beans, and bake the crust for another 5 to 7 minutes.

  4. While the crust is baking, prepare the broccoli and filling. Clean the broccoli, wash it, and separate it into florets. Cut large florets in half (or quarters) and leave smaller ones whole. Bring a large pot of water to a boil. Add the broccoli florets to the boiling water and cook for about 2 minutes until slightly softened but still firm. Drain the blanched florets well.

  5. In a bowl, whisk the eggs well with a hand whisk and mix them with cream, salt, and pepper. Stir in the grated cheese.

  6. When the crust is nicely golden brown, remove the dish from the oven and reduce the oven temperature to 180°C (350°F). Arrange the blanched broccoli florets over the crust and pour the egg, cream, and cheese mixture over them. Bake the quiche in the preheated oven for 30 to 35 minutes.

  7. Let the baked quiche cool in the dish for a few minutes, then carefully remove it from the dish, cut it into desired-sized pieces, and serve on plates.

Nutrition Information (Per 100g)

  • Calories: 231.72 kcal
  • Fat: 14.71 g
    • Saturated Fat: 6.79 g
  • Carbohydrates: 16.97 g
    • Sugars: 0.51 g
  • Protein: 6.07 g
  • Fiber: 1.54 g