Quiche with broccoli and ham
6 servings
60 minutes
Quiche with broccoli and ham is an elegant dish of French cuisine, rooted in the traditional Lorraine quiche. It combines the tender texture of shortcrust pastry with a creamy filling where ham adds savoriness and broccoli brings freshness and lightness. Feta adds a soft saltiness while nutmeg provides a refined aroma. This quiche is perfect for cozy family breakfasts as well as festive gatherings. It is versatile: good both warm and chilled. The cheese crust baked to golden perfection makes it especially appetizing. The taste is harmonious with a soft creamy note and a hint of spice. Such a quiche is an art of gastronomy that combines simplicity and sophistication.
1
For the shortcrust pastry, chop the flour with cold butter. Add the yolk, 1-2 tablespoons of cold milk, a pinch of salt and sugar. Knead the dough well and shape it into a ball. Wrap in film and refrigerate for 30 minutes.
- Butter: 125 g
- Wheat flour: 250 g
- Egg yolk: 1 piece
- Sugar: pinch
- Salt: pinch
2
Slightly boil the broccoli and cut the florets into 2-3 pieces. For the filling, mix sour cream, milk, eggs, add crumbled feta, diced ham, broccoli, nutmeg, pepper, and salt.
- Sour cream: 200 g
- Milk: 100 ml
- Chicken egg: 4 pieces
- Feta cheese: 100 g
- Ham: 200 g
- Broccoli cabbage: 300 g
- Ground nutmeg: pinch
- Ground black pepper: to taste
- Salt: pinch
3
Place the dough in the mold, spreading it with your fingers on the bottom and sides. Prick with a fork. Add the filling. Bake in a preheated oven at 180–190 degrees for 30–40 minutes. Sprinkle with grated cheese 10 minutes before it's done.
- Hard cheese: 100 g