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Broccoli Quiche

A tender tart with a creamy vegetable filling. For a quiche you can use any shortcrust dough and any filling you like, but the custard ingredients stay the same: eggs, cream, and milk. Broccoli pairs well with cream, making for a very tender, delicious tart.

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Quiche with broccoli
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 8 g
Fats 39 % 13 g
Carbohydrates 36 % 12 g
199 kcal
GI: 25 / 0 / 75

Cooking method

  1. Step 1:

    Step 1

    Get the ingredients ready for the broccoli quiche dough.

  2. Step 2:

    Step 2

    Mix the flour with the baking powder and sift.

  3. Step 3:

    Step 3

    Add the soft butter to the flour.

  4. Step 4:

    Step 4

    Rub everything together into crumbs.

  5. Step 5:

    Step 5

    Beat the egg with the cold water and salt.

  6. Step 6:

    Step 6

    Pour the egg into the butter crumbs and mix.

  7. Step 7:

    Step 7

    Quickly knead the dough into a ball. Don't knead it long, so the butter doesn't melt too much from your hands. The dough doesn't have to be perfectly uniform — streaks of butter are fine. Wrap it in plastic wrap and refrigerate for 30 minutes.

  8. Step 8:

    Step 8

    Prepare the filling. You can use fresh or frozen broccoli.

  9. Step 9:

    Step 9

    Boil the broccoli in boiling salted water for 5 minutes.

  10. Step 10:

    Step 10

    Drain the broccoli in a sieve to remove the water.

  11. Step 11:

    Step 11

    Roll the chilled dough into a round about 1/4 inch (0.5 cm) thick and a bit larger than your pan.

  12. Step 12:

    Step 12

    Grease the pan. Using a rolling pin, transfer the dough to the pan. Press the dough into the pan, forming the sides (my pan is 8.5 inches / 22 cm across).

  13. Step 13:

    Step 13

    Spread the broccoli florets evenly over the dough.

  14. Step 14:

    Step 14

    Grate the cheese on the fine side.

  15. Step 15:

    Step 15

    Beat the eggs with the milk and cream, and add a little salt — keep the saltiness of the cheese in mind.

  16. Step 16:

    Step 16

    Add the grated cheese and nutmeg, and mix.

  17. Step 17:

    Step 17

    Pour the mixture over the tart. If the sides rise above the filling, you can press them down a bit with a fork.

  18. Step 18:

    Step 18

    Bake the broccoli quiche in an oven preheated to 350°F (180°C) for 35 minutes. Let it cool a little and remove it from the pan. You can serve the tart warm or cooled. Enjoy!

  • The shortcrust dough for a quiche can be made with cream or sour cream, or you can make a cottage-cheese dough. The filling can be anything: various vegetables, meats, different cheeses, and so on. Adding spices, seasonings, and herbs gives the filling a new flavor. The custard can be all cream, or a combination. Use at least 100 ml but no more than 150 ml of liquid per egg, so the filling sets firmly enough. A thin-crust tart with a delicate filling is great for breakfast. Tasty and filling!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Broccoli - 33  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder - 79  kcal/100g
  • Nutmeg - 556  kcal/100g

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