This broccoli quiche is a very simple main dish that will surely be a success at the dinner table. Wrapped in a shell of pie crust, a delicious filling made of seasonal vegetables, cheese and yogurt will give the recipe an irresistible softness and a delicate sour flavor.
An easy and quick recipe is an ideal one to make, even for the more inexperienced chefs in the kitchen.
Pair it with a salad or side dish you like. You can even serve small slices at an appetizer with friends or as a starter at a buffet. Let's find out how to make it by following our step-by-step recipe below.
Tips
Instead of pie crust, you can use puff pastry or crazy pastry.
Incredibly versatile, this quiche can be further enriched with different kinds of cured meat, such as speck or ham. While roasting the vegetables, you can also add anchovies or dried tomatoes which will add a salty note to your recipe.
Alternatively, you can substitute the mozzarella with another soft cheese of your choosing, such as caciocavallo, provolone, scamorza or smoked provola.
How to store Broccoli Quiche
For best results eat the broccoli quiche warm, as soon as ready, or the day after at the latest. You can store it in a sealed container in the refrigerator and warm up in the oven before serving.
Ingredients
round pie crust
1
Broccoli
500 g
Leek
1
mozzarella
200 g
Egg
1
Salted ricotta cheese
Extra virgin olive oil
1 to 2 tbsp
Sage
yoghurt
1 to 2 tbsp
salt and pepper to taste
How to make Broccoli Quiche
Step 1
Step 1
Clean and wash the vegetables, then cut the broccoli stems and slice the leek thinly 1.
Clean and wash the vegetables, then cut the broccoli stems and slice the leek thinly 1.
Step 2
Step 2
Cook the broccoli stems in boiling, salted water for 10-15 minutes 2. Drain and put on the side for later use.
Cook the broccoli stems in boiling, salted water for 10-15 minutes 2. Drain and put on the side for later use.
Step 3
Step 3
In a non-stick pan, sauté the leeks with 2 tablespoons of oil 3.
In a non-stick pan, sauté the leeks with 2 tablespoons of oil 3.
Step 4
Step 4
Add the broccoli stems 4, season with salt and pepper and stir for a few minutes.
Add the broccoli stems 4, season with salt and pepper and stir for a few minutes.
Step 5
Step 5
Line a quiche mold with the pie crust and pinch it with a fork 5.
Line a quiche mold with the pie crust and pinch it with a fork 5.
Step 6
Step 6
Put the vegetables in a bowl, add the egg and grated salted ricotta cheese, mixing thoroughly 6.
Put the vegetables in a bowl, add the egg and grated salted ricotta cheese, mixing thoroughly 6.
Step 7
Step 7
Add the minced sage leaves, the yogurt 7 and combine.
Add the minced sage leaves, the yogurt 7 and combine.
Step 8
Step 8
Pour the mixture in the mold, add the diced mozzarella and sprinkle with more grated ricotta cheese 8. Add oil and bake at 180°C/350°F for 20 minutes.
Pour the mixture in the mold, add the diced mozzarella and sprinkle with more grated ricotta cheese 8. Add oil and bake at 180°C/350°F for 20 minutes.
