Broccoli and Parmesan Quiche
Quiche is one of the most well-known savory pies in French cuisine, popular for centuries. The broccoli and Parmesan version is a modern, vegetable-forward twist on the classic, where the crisp freshness of broccoli harmonizes with the rich aroma of Parmesan. As the fresh broccoli crackles in the pan, and the Parmesan melts into the egg-cream mixture, a rich, comforting aroma fills the kitchen. This quiche is a flavorful, yet light dish. One key to this recipe is to briefly pre-cook the broccoli and then sauté it, so it doesn't release too much liquid and its flavor intensifies. Due to the saltiness of Parmesan cheese, it is recommended to taste it first before adding extra salt to the filling. This dish is an excellent choice for a weekday dinner, entertaining guests, or even cold for lunch the next day. Served with a fresh salad, it offers a truly special experience.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and prepare a 9-inch (24 cm) pie dish. Grease it lightly with olive oil to prevent the pastry from sticking.
2
Roll out the puff pastry and gently press it into the pie dish, ensuring it covers the bottom and sides. Prick the bottom with a fork to prevent it from puffing up during baking.
3
Place a sheet of parchment paper over the pastry and weigh it down with baking beans or rice. Bake blind for 10 minutes, then remove the weights and parchment paper, and bake for another 5 minutes.
4
Cut the broccoli into florets and cook them in boiling, lightly salted water for 3-4 minutes. Drain and set aside to cool. It's best to keep them slightly crisp to avoid a soggy filling.
5
In a skillet, heat a little olive oil over medium heat. Sauté the finely chopped garlic for 1-2 minutes until fragrant. Add the cooked broccoli and sauté for another 2-3 minutes to enhance the flavor.
6
In a bowl, whisk together the eggs, heavy cream, salt, pepper, and grated Parmesan cheese until smooth and creamy.
7
Add the sautéed broccoli to the egg mixture and gently fold to combine. Allow the broccoli to cool slightly before adding it to the mixture to prevent the eggs from cooking.
8
Pour the filling into the pre-baked pastry crust and spread evenly. If desired, sprinkle a little extra Parmesan cheese on top for a golden-brown crust.
9
Bake the quiche for 30-35 minutes, or until the top is set and lightly golden brown. A knife inserted into the center should come out clean.
10
Let the quiche cool for at least 10 minutes before slicing and serving. This will help the filling to set and prevent it from running.
