Broccoli and pumpkin quiche

Ingredients

• 75 mlextra-virgin olive oil
• 100 gred onion, finely chopped
• 250 gsmoked bacon lardons
• 400 gdiced pumpkin
• 400 gbroccoli florets
• 5eggs
• 150 mlGreek yoghurt
• 175 ggrated mature cheese
• 1 rollquiche pastry
• 0.5celeriac
• 0.5lemon
• 4 stalkscelery
• 10 gcelery leaves
• 50 mlyoghurt
• 2 tbsp (30 ml)mayonnaise
• 1 tbsp (15 ml)honey
• 100 graisins

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200 °C.

2. 2

   Cook the filling

   Finely chop the onion. Heat 2 tbsp (30 ml) olive oil in a sauté pan or wok, then stir-fry the onion, bacon, pumpkin and broccoli over a medium-high heat for 5 minutes.

3. 3

   Mix the eggs

   In a large bowl, whisk together the eggs, 150 ml Greek yoghurt and grated mature cheese. Season with pepper and salt.

4. 4

   Line the tin

   Grease a 26 cm quiche tin with oil. Unroll the pastry with its baking paper and use it to line the tin.

5. 5

   Fill and bake

   Fold the cooked bacon and vegetables into the egg mixture. Spread it evenly over the pastry and bake for 35–40 minutes, until the tart is cooked through.

6. 6

   Cool the quiche

   Take the tart out of the oven and leave it to cool briefly. Remove the broccoli and pumpkin quiche from the tin and serve it with the celeriac salad.

7. 7

   Prepare the celeriac

   Meanwhile, peel the celeriac and cut or shave it into strips as thin as possible. Put the strips in a bowl, squeeze the lemon over them and toss.

8. 8

   Slice the celery

   Cut the celery stalks into half-moons. Pick the celery leaves from their stems and finely chop them.

9. 9

   Dress the salad

   Add the celery, chopped celery leaves, yoghurt, mayonnaise, honey and raisins to the celeriac. Toss together and season with pepper and salt.

What is a broccoli and pumpkin quiche?

Quiche is a savoury tart with a pastry shell and a set filling, often based on eggs and dairy. This version pairs pumpkin and broccoli with smoked bacon and mature cheese, then serves the rich tart with a crisp celeriac salad.

The contrast is what makes the plate work: the filling is soft and savoury, while the salad brings crunch, lemon and a little sweetness from the raisins and honey.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1150 calories, 39g protein, 96g carbs, 70g fat.

The pastry, pumpkin and raisins provide much of the carbohydrate, while olive oil, bacon, cheese and mayonnaise contribute much of the fat. Eggs, bacon, cheese and yoghurt supply protein. Serve a slice with a generous portion of the celeriac salad, or add leafy greens to balance the rich tart with more vegetables.

Build flavour in the pan

Bacon and onion: cooking them with the pumpkin and broccoli for 5 minutes starts the filling’s savoury base. Keep the ingredients moving so they cook evenly.

Vegetables: the short pan-cooking step gives them a head start before baking. Cut pumpkin into evenly sized pieces so they have a better chance of softening at the same rate.

Get the pastry ready

Pastry: unroll it with the baking paper and use the paper to help line the tin neatly. Grease the tin first, as directed, so the pastry is easier to release later.

Filling: stir the cooked vegetables and bacon through the egg mixture before adding it to the pastry. Spread the mixture evenly rather than piling it into the centre.

Check for doneness

Set centre: bake at 200 °C for 35–40 minutes, as the method specifies. The filling should look set rather than liquid when the tart is ready.

Cooling: leave the quiche to cool briefly before removing it from the tin. This gives the filling a little time to settle and makes serving easier.

Keep the salad crisp

Celeriac: slice or shave it as thinly as possible, then toss it with lemon juice. Thin pieces are easier to eat raw and take on the citrus dressing more evenly.

Dressing: yoghurt, mayonnaise and honey balance the lemon, while raisins add chewy sweetness. Toss the salad shortly before serving to keep its texture lively.

Serve it as a meal

The quiche and celeriac salad are served together, so each plate includes both the warm tart and the cool, crunchy side. Keep the salad separate until serving if you want to preserve its freshness.

For a simple addition, serve with extra leafy vegetables or a lightly dressed green salad; avoid adding another rich side if you want the quiche to remain the focus.

Recipe notes & tips

• Cut the pumpkin into pieces of similar size so they cook more evenly.
• Stir the vegetables and bacon frequently while they cook in the pan.
• Spread the filling right across the pastry rather than leaving a mound in the middle.
• Check the centre of the tart near the end of the stated baking time.
• Shave the celeriac thinly for a more tender salad texture.
• Let the quiche rest briefly before taking it out of the tin.

Variations

• More vegetables: replace some of the pumpkin with extra broccoli florets.
• No bacon: leave out the bacon for a meat-free filling and season the vegetables well.
• Cheese swap: use another mature, well-flavoured grated cheese in place of the listed cheese.
• Extra herbs: add chopped fresh herbs to the egg mixture for a more aromatic filling.
• Sharper salad: add a little extra lemon juice to the celeriac before tossing.

Common mistakes to avoid

• Uneven pumpkin pieces: they may cook at different rates; cut them to a similar size.
• Skipping the pan step: the vegetables may not soften as intended; cook them with the bacon and onion for the stated 5 minutes.
• Overfilling the pastry: the centre can cook unevenly; distribute the mixture evenly across the tin.
• Removing it too soon: the filling may be difficult to handle; let the tart cool briefly first.
• Thick celeriac strips: they can be tough in a raw salad; shave them as thinly as possible.

How to store

Keep leftover quiche and salad in separate airtight containers in the fridge and eat within 2 days. Reheat the quiche in an oven until hot; serve the salad chilled and refresh it with a little lemon juice if needed.

Frequently asked questions