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Broccoli Quiche with Leek and Chard

I started loving broccoli only recently, and ever since then, it has become very popular in my kitchen. I like making steamed broccoli with some cheese for a quick dinner, and I add it to any kind of vegetable courses I make.

This broccoli quiche combines broccoli, leek and chard, and is refreshing, green and very healthy as a light dinner or brunch idea. Serve it with some fresh green salads – and it’s the perfect meal.

Broccoli Quiche with Leek and Chard

Photo: Natalie Levin



Broccoli Quiche with Leek and Chard

Servings 24 cm round quiche pan
Author Natalie

Ingredients

For short crust pastry:

  • 180 grams (1 1/4 cups) flour
  • 120 grams (1 stick) cold butter cut into cubes
  • 1/2 tsp. fine salt
  • 2-3 tbsp. cold water

For the vegetables:

  • 1 tbsp. olive oil
  • 2 sliced onions
  • 3 stalks of leek sliced
  • 2-3 cloves of garlic crushed
  • 300 grams broccoli separated
  • 250 grams chard torn roughly
  • 1/4-1/2 tsp. salt or to taste
  • Ground black pepper
  • A little grated nutmeg

For royal sauce:

  • 250 ml. (1 cup) half and half
  • 2 large eggs
  • Some salt to taste
  • Ground black pepper
  • 1 heaping tablespoon flour
  • 50 grams feta cheese

Instructions

  1. Short crust pastry: in a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
  2. Gradually add water and continue to process just until large clumps of dough are formed.
  3. Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
  4. Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  5. Using a fork create holes in the crust. Freeze the crust for about an hour.
  6. Preheat oven to 170c degrees.
  7. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  8. Bake for about 12-14 minutes.
  9. Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is lightly golden brown.
  10. Cool at room temperature.
  11. Vegetables: in a large skillet heat olive oil.
  12. Add onion, leek and garlic and cook over medium-high heat until onion is transparent.
  13. Add broccoli and continue to cook, stirring occasionally, until slightly broccoli softens.
  14. Add chard and continue to cook and stir until it loses its volume.
  15. Season with salt, pepper and nutmeg and stir. Taste and adjust seasoning if necessary.
  16. Cool slightly at room temperature.
  17. Royal: in a small bowl put half and half, eggs, salt, pepper and flour and beat into a smooth mixture.
  18. Assemble the quiche: put the vegetables on half-baked crust evenly. Sprinkle some crumbled feta cheese on top and pour the royal sauce gently.
  19. Bake for 30-40 minutes or until golden and set.
  20. Cool slightly and serve at room temperature.

Recipe Notes

  • It is recommended to warm slightly before serving.
  • Keep the broccoli quiche in a closed container in the refrigerator for up to 3-4 days.
  • Instead of feta cheese you can use mozzarella, goat cheese or any other cheese you like.
  • You can use spinach leaves instead of chard.
Broccoli Quiche with Leek and Chard

Photo: Natalie Levin

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