Broccoli Quiche with Aged Gouda
with cherry tomatoes & Sicilian-style herbs- Ei
- Milk (including lactose)
- Gluten
- Tarwe
- Milk (including lactose)
- May contain traces of allergens
Recipe Developer Selma: "Broccoli is not really my favourite vegetable, but I often find it a fun challenge to prepare it in such a way that I can enjoy it. A savoury quiche is the perfect solution, because it's an easy way to combine broccoli with herbs, other vegetables and, of course, cheese!"
Ingredients
190 g
Broccoli
½ piece
Red onion
1 piece
Garlic
¼ piece
Red chili pepper
2 piece
Egg
(Contains: Ei)
75 g
Cooking cream
(Contains: Milk (including lactose))
1 sachet(s)
Sicilian-style herb mix
25 g
Grated mature cheese
(Contains: Milk (including lactose))
1 pinch
Nutmeg
⅓ roll(s)
Puff pastry
(Contains: Gluten, Tarwe May be present: Milk (including lactose))
65 g
Red cherry tomatoes
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C and boil plenty of salted water in a pot or saucepan.
- Cut the head of the broccoli into small florets and then dice the stem.
- Slice the onion into thin half-rings and crush or mince the garlic.
- Deseed and finely chop the red chili pepper.* Grate a pinch of nutmeg as preferred.
*Take care, this ingredient is spicy! Use as preferred.
- Par-boil the broccoli for 2 - 4 minutes, covered.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion, the garlic and the chili pepper for 3 - 4 minutes.
- Crumble in the stock cube and mix well (see pantry for amount).
- Add the broccoli and fry for 1 minute over high heat until the excess liquid has evaporated.
- Transfer the vegetables to a sieve or colander and allow to cool.
- Halve the tomatoes.
- In a large bowl, beat the eggs with the cream.
- Add the Sicilian-style herbs, half of the cheese and a pinch of nutmeg as preferred. Season with plenty of salt and pepper, then whisk to combine.
- Stir the tomatoes and the broccoli into the eggs.
- Transfer the puff pastry (with its parchment paper) to a baking tin or oven dish (see Tip).
- Pierce the bottom of the pastry with a fork several times.
Tip: if you're cooking for more than three people, prepare two separate quiches. However, if you'd prefer to make one larger quiche for everyone, be sure to bake it for more time.
- Fill the pastry with the egg mixture and scatter over the rest of the cheese.
- Bake the quiche in the oven for 35 - 40 minutes, or until done and starting to turn golden-brown (see Tip).
Tip: to check the quiche, pierce the centre with a skewer. If it comes out clean, then it's ready. If it is already turning golden-brown but not yet done, cover with aluminum foil and continue baking.
- Slice the quiche and serve.
