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.

Photo: Natalie Levin
Broccoli Quiche with Leek and Chard
Servings 24 cm round quiche pan
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
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Short crust pastry: in a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
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Gradually add water and continue to process just until large clumps of dough are formed.
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Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
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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.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
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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.
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Bake for about 12-14 minutes.
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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.
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Cool at room temperature.
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Vegetables: in a large skillet heat olive oil.
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Add onion, leek and garlic and cook over medium-high heat until onion is transparent.
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Add broccoli and continue to cook, stirring occasionally, until slightly broccoli softens.
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Add chard and continue to cook and stir until it loses its volume.
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Season with salt, pepper and nutmeg and stir. Taste and adjust seasoning if necessary.
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Cool slightly at room temperature.
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Royal: in a small bowl put half and half, eggs, salt, pepper and flour and beat into a smooth mixture.
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Assemble the quiche: put the vegetables on half-baked crust evenly. Sprinkle some crumbled feta cheese on top and pour the royal sauce gently.
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Bake for 30-40 minutes or until golden and set.
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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.

Photo: Natalie Levin