Broccoli Goat Cheese Quiche
In this easy broccoli goat cheese quiche, the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part! Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. Enjoy!
Servings: 8 Slices
Calories: 146kcal
Equipment
- 1 9 or 10 inch pie plate
Ingredients
Your Favourite Pie Crust Recipe (to make a crust for a 9 or 10 inch pie plate)
Quiche filling
- 1 tbsp butter
- ½ cup onion chopped
- 1 cup broccoli chopped
- 4 large eggs beaten
- ¾ cup whole milk
- ¼ cup heavy cream or whole milk
- 2 tbsp all-purpose flour
- 1 cup cheddar cheese shredded
- ½ teaspoon unrefined sea salt
- ¼ tsp ground pepper
- 1 tsp of each fresh thyme, basil, sage and rosemary
- 1 oz goat cheese
To Top the Quiche
- 1 tomato sliced
- sprinke of fresh thyme leaves
Instructions
- Make your favourite pie crust recipe. (I used Ina Garten's) Roll out the pastry and line your pie plate with pastry. Crimp the edges. This recipe makes enough filling to fill one 9 or 10 inch pie plate. Place the pie plate on a small tray to catch any overflow as you transfer the quiche into the oven.
- Prepare add-ins: Finely chop the onion and broccoli. You want the broccoli pieces to be fairly small. Add 1 tablespoon butter or olive oil to a frying pan and cook until the onion is translucent and the broccoli has softened. Set aside while you prepare the quiche filling.
- Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tablespoon of flour until totally smooth and no lumps of flour remain.
- In a 4 cup pyrex measure or in a medium sized mixing bowl beat 4 eggs. To the beaten eggs add whole milk, the flour and cream slurry you just made, shredded cheddar cheese, salt , pepper and herbs and stir together well. Mix in the cooked broccoli and onion
- Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or extra broccoli.)
- Crumble 1 oz of goat cheese over the top of the quiche. Slice 1 tomato and arrange the slices over the top of the quiche. Sprinkle the top with some more fresh thyme and cheddar cheese.
- Bake in a 375 degree oven for 50-60 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.
Notes
If you don’t have access to fresh herbs you can use dried. Use a half teaspoon of each.
I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills. Take care to not overfill the pie plate with the filling. There may be extra filling if you added extra cheese or extra broccoli. I recommend doubling this recipe. You can always store the second quiche in the freezer for another day.
I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills. Take care to not overfill the pie plate with the filling. There may be extra filling if you added extra cheese or extra broccoli. I recommend doubling this recipe. You can always store the second quiche in the freezer for another day.
Nutrition
Calories: 146kcal