Vegetarian quiche with broccoli

Ingredients

• 1 savoury tart pastry or 8 sheetspuff pastry
• 1 headbroccoli
• 200 gcherry tomatoes
• 1/2red onion
• 1 ballmozzarella
• 5eggs
• 200 gcrème fraîche
• 1 teaspoonthyme
• 1 teaspoonoregano
• to tastesalt and pepper

Instructions

1. 1

   Prepare the pastry

   Heat the oven to 200°C. Cut the broccoli into florets and boil them for about 7 minutes. Grease a baking tin about 24 cm across, line it with the savoury tart pastry or puff pastry, and prick the base with a fork.

2. 2

   Fill the pastry

   Halve the cherry tomatoes and cut the red onion into half-rings. Arrange the cooked broccoli, tomatoes and onion in the pastry case. Sprinkle over the thyme and oregano, then season with salt and pepper.

3. 3

   Mix the filling

   Beat four eggs in a bowl and stir in the crème fraîche, along with salt and pepper. Pour the mixture over the vegetables.

4. 4

   Brush and top

   Separate the fifth egg and brush its yolk over the pastry. Tear the mozzarella into pieces and scatter them over the quiche.

5. 5

   Bake the quiche

   Bake at 200°C for about 40 minutes. If the filling is still wet, return the quiche to the oven for another 10 minutes. Cover it with aluminium foil if the top is becoming too brown.

What is a broccoli quiche?

Quiche is a savoury French tart with a pastry case and an egg-based filling, often enriched with cream. This version combines broccoli, tomatoes and red onion with mozzarella and dried herbs.

The pre-cooked broccoli softens before baking, while the crème fraîche helps give the egg filling a rich, tender texture. The dish works as a main course and is also easy to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 25g protein, 43g carbs, 42g fat.

The pastry supplies much of the carbohydrate and fat, while crème fraîche and mozzarella contribute much of the fat; eggs and cheese also provide protein. Broccoli and tomatoes add vegetables and fibre. Pair a slice with a generous green salad to round out the plate.

Choosing the pastry

Tart pastry: use a savoury tart case or pastry sheet that fits a tin about 24 cm across. Prick the base with a fork so it is ready to hold the filling.

Puff pastry: the recipe also allows 8 sheets of puff pastry. Line the tin with them, keeping the pastry tucked into the base and sides.

Cook the broccoli first

Broccoli: cut the head into florets and boil them for about 7 minutes before adding them to the pastry. This gives the florets a head start, so they are tender by the time the filling has baked.

Drain it well before assembling the quiche; excess water can make the pastry base soggy or leave the filling wetter.

Get the filling set

Egg mixture: mix four beaten eggs with the crème fraîche, then pour it evenly over the vegetables. The remaining egg is used only for its yolk, brushed over the pastry to help it turn golden.

Bake for about 40 minutes at 200°C, then check the centre. If the filling still looks wet, bake for a further 10 minutes as directed.

Use the cheese and herbs

Mozzarella: tear the ball into pieces and distribute them over the top. This gives the quiche pockets of soft, melted cheese.

Thyme and oregano: sprinkle both over the vegetables before adding the egg mixture. Season the filling and vegetables with salt and pepper to taste.

Serve it warm or cold

Let the baked quiche settle briefly before cutting so the egg filling is easier to portion. It is also described as enjoyable cold, making it handy for a prepared meal.

Serve with a green salad or simply dressed vegetables for a fresh contrast to the pastry and creamy filling.

Recipe notes & tips

• Drain the boiled broccoli thoroughly before arranging it in the pastry case.
• Cut the florets into similar-sized pieces so they cook evenly.
• Spread the vegetables across the base rather than piling them in one spot.
• Check the centre after 40 minutes and use the extra 10 minutes only if the filling is still wet.
• Cover the top with aluminium foil if it is browning too quickly.
• Allow the quiche to settle before slicing for neater portions.

Variations

• Add spinach: scatter a handful of well-drained spinach among the vegetables.
• Change the herbs: use another dried herb in place of thyme or oregano.
• Try another cheese: replace the mozzarella with a cheese that melts well.
• Use seasonal vegetables: swap some of the broccoli for another chopped vegetable, keeping the filling well drained.
• Add black pepper: finish the filling with an extra turn of pepper before baking.

Common mistakes to avoid

• Wet broccoli: drain the florets well after boiling to avoid excess moisture in the filling.
• Skipping the fork holes: prick the pastry base before filling so it is prepared for baking.
• Overfilling the case: arrange the vegetables evenly and leave room for the egg mixture.
• Removing it too soon: if the centre is still wet after 40 minutes, return the quiche to the oven for another 10 minutes.
• Over-browning the pastry: cover the quiche with aluminium foil if it darkens before the filling is ready.

How to store

Cool leftovers and keep them covered in the fridge; eat within 3 days. Reheat portions in the oven until hot, or serve them cold.

Frequently asked questions