Broccoli Quiche with Aged Gouda
with cherry tomatoes & Sicilian-style herbs
Did you know that the word quiche comes from the German word for pie: kuchen?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Broccoli
½ piece
Onion
1 piece
Garlic
¼ piece
Red chili pepper
2 piece
Egg
(Contains Egg)
75 g
Cooking cream
(Contains Milk)
1 sachet(s)
Sicilian-style herb mix
25 g
Grated aged Gouda
(Contains Milk)
1 pinch
Nutmeg
65 g
Red cherry tomatoes
⅓ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
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 (see Tip). 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.
Tip: be sure to cut the broccoli into small pieces so as to ensure it cooks quickly.
Par-boil the broccoli for 2 - 4 minutes, covered. In the meantime, heat the olive oil in a frying pan over medium-high heat and fry the onion, garlic and chili pepper for 3 - 4 minutes. Crumble in the stock cube and mix well (see pantry for amount).
Transfer the broccoli to the frying pan and fry for 1 minute over high heat until the excess liquid has evaporated. Transfer the vegetables to a sieve or colandar and allow to cool.
Did you know... broccoli is considered a superfood, and for good reason – not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.
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. Halve the cherry tomatoes, then stir them into the eggs, along with the broccoli.
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. Fill the pastry with the egg mixture and scatter over the rest of the cheese.
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.
Bake the quiche in the oven for 35 - 40 minutes, or until done and starting to turn golden-brown (see Tip). Slice the quiche and serve.
Tip: to check if the quiche is done, use a skewer to pierce the centre. If the skewer comes out clean, then the quiche is ready. If the quiche is already turning golden-brown but not yet done, cover it with aluminium foil and continue baking.