Broccoli Cheese Quiche

A nice dish for the cold winters. Combines broccoli with tomatoes and eggs

Author:Toos Vonk
Yield:5 servings
Prep time: 00:25
Cook time: 00:30
Category:Main Courses


1 1/2 sheets puff pastry
500 g broccoli florets
1 large onion
1/2 cups milk
125 g cheddar cheese
to taste salt
to taste black pepper
1 tsp. ground nutmeg


  1. Pre-heat the oven at 390 °F (190 °C). Take the pastry sheets from the freeze and leave them on the counter to defrost.
  2. Wash the broccoli and cut the roses from the stalk. Steam the broccoli 5 minutes in 1" water with a little salt. Spin-dry the broccoli.
  3. Use a rolling pin to combine the pastry sheets to make one that will cover the baking pan and its sides.
  4. Grease a 10" baking pan. Put the dough in the baking pan, and push it firmly to the sides.
  5. Saute the onion, and put it at the bottom. Add the broccoli roses, and cover it with tomato slices.
  6. Mix the eggs, milk and graded cheese. Add in a pepper, salt and nutmeg to taste. Pour this mix over the broccoli.
  7. Bake until golden brown, about 25 to 35 minutes.