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