Quiche with broccoli and tomatoes
8 servings
60 minutes
Broccoli and tomato quiche is a delicate and aromatic French pie with a crispy base and rich creamy filling. This version of quiche features a harmonious blend of fresh broccoli and juicy tomatoes, complemented by the piquancy of Provençal herbs and nutmeg. The recipe's origins trace back to French cuisine, where quiche is traditionally made with various fillings. This quiche is perfect for a family lunch or festive dinner, served warm with a light salad and a glass of white wine. Its rich flavor and balanced texture make it a versatile dish – it can be both a main treat or an elegant appetizer. Enjoy the creaminess and crunch of the golden crust in every bite!
1
Peel the tomatoes from the skin and seeds, and cut them into small pieces. Wash the broccoli and divide it into segments. Grate the cheese.
- Tomatoes: 400 g
- Broccoli cabbage: 350 g
- Cheese: 150 g
2
Sift the flour, mix it with butter and a pinch of salt until crumbly. Add an egg, ice water and quickly but thoroughly knead. Roll out the dough, place it in a mold, and prick with a fork.
- Wheat flour: 200 g
- Butter: 100 g
- Salt: to taste
- Chicken egg: 5 piece
- Water: 2 tablespoons
3
In a bowl, mix half of the cheese, yogurt, milk, and eggs. Season and mix until smooth.
- Cheese: 150 g
- Natural yoghurt: 250 g
- Milk: 50 ml
- Chicken egg: 5 piece
- Nutmeg: pinch
4
Place broccoli and tomatoes on the prepared crust, pour the egg-milk mixture over them, and bake at 180 degrees for 30 minutes.
- Broccoli cabbage: 350 g
- Tomatoes: 400 g
5
Take out the pie, sprinkle with remaining cheese and Provençal herbs, and bake for another 10 minutes.
- Cheese: 150 g
- Provencal herbs: to taste