Broccoli and Cheese Quiche Recipe
The broccoli and cheese quiche is a savory cake that combines vegetables, eggs and cheese. This easy recipe is an excellent option for children to eat broccoli, because the cheese gives it a special flavor. In addition, it is very easy to prepare and you will surely be asked to prepare it every week.
Ingredients to make Broccoli and Cheese Quiche:
- 1 package of short crust pastry
- 3 units of Egg
- 1 pot of liquid cream
- 1 unit of Broccoli
- 6 slices of Emmental cheese
- 70 grams of blue cheese
- 1 pinch of salt
- 1 pinch of black pepper
How to make Broccoli Cheese Quiche:
1 We prepare the ingredients for the vegetable quiche with cheese. For the dough, we opted for a ready-made one, from the Brisa variant. As for the cheeses, you can choose the ones you like the most, but we recommend that they be cheeses with a strong flavor, such as blue and emmental.
2 We start by boiling the broccoli in plenty of water, after thoroughly washing and chopping it. It will need a little more than ten minutes of cooking, because we want it to crumble to make the filling for the vegetable quiche.
3 Spread the short crust pastry over a mound, previously lined with parchment paper, and pierce the bottom several times with a fork to prevent it from puffing up in the oven. If you prefer to make the dough yourself, you can use the recipes for quiche dough or gluten-free short crust pastry.
Trick: It’s time to preheat the oven to 180 degrees.
4 Beat the three eggs and mix them with the two cheeses, which we will have chopped.
5 Then add the broccoli to the mixture, which we will have drained before, and mash it well with a fork to make it creamy. Season to taste and pour in the liquid cream, stir everything well.
6 Now let’s pour the mixture into the mold with the quiche dough, and put it in the oven, previously heated to 180ºC for 35-40 minutes.
7 When you take the broccoli and cheese quiche out of the oven, let it cool a bit before unmolding it, but not too much because when it is hot it is delicious.
