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Quiche Lorraine with Cheddar and Broccoli

A simple, delicious, and wholesome dish for breakfast or dinner. This broccoli quiche isn't hard to make. If you want to surprise and delight your family, it's the perfect choice. It's healthy and tasty, and the presentation is a sure winner—almost everyone loves a savory tart, especially one that smells and looks this good. Even die-hard broccoli skeptics might be tempted to try a bite, and who knows? They just might change their minds!

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Lauren's quiche with cheddar and broccoli in milk
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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 20 % 5 g
Fats 44 % 11 g
Carbohydrates 36 % 9 g
155 kcal
GI: 22 / 0 / 78
  • This delicious, creamy tart comes together in two stages. First we bake the shortcrust base. Stage 1: Sift the flour into a large, deep bowl. The butter should be firm and well chilled—grate it on the coarse holes right into the flour. Pour in the ice water and quickly bring the dough together, kneading just until smooth. Work fast and don't overdo it. Shape the dough into a ball, wrap it in plastic, and chill for an hour. After that, unwrap the dough and transfer it to a deep 9.5-inch (24 cm) baking dish. Form sides about 3/4 inch (2 cm) high. Prick the bottom evenly with a fork and chill for another 10-15 minutes. Meanwhile, preheat the oven to 400°F (200°C). Bake the chilled base for 10-12 minutes. While it bakes, prep the filling. Stage 2: Pour water into a small pot and add the broccoli (sorted and washed first). Cover, bring to a boil over medium heat, and cook the broccoli for 4 minutes. Drain it in a colander, rinse with cool boiled water, and let the excess drain off. Once it's drained and cooled a bit, cut it into smaller florets. In a large bowl, whisk together the eggs, milk, salt, and ground black pepper until smooth, then stir in the broccoli. Grate the cheddar, add it to the bowl, and mix. Take the base out of the oven and lower the heat to 375°F (190°C). Pour the filling into the base. Cover the dish with foil and bake for 35-40 minutes, until the filling is set. The time may vary depending on your oven. Remove the foil 25 minutes in. Take the finished quiche out, let it rest for 5 minutes, and serve it hot! Any leftover slices reheat well in the microwave. Enjoy!

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
  • 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
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  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
  • Cheddar cheese - 392  kcal/100g

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