A slice of wholesomeness — Not only are quiches comforting, but they also have a real nutritional value, a bit like a hearty meal in itself. This quiche is packed with broccoli florets, eggs, ham, brie, and just the right amount of spices to satisfy your taste buds and keep you coming back for more.Photo credit: © Eatwell101.com
Ingredients list for the Ham Cheese Quiche with Broccoli
- 2/3 lb (300 g) broccoli
- 1/3 lb (150g) of Serrano ham (or any air-cured ham)
- 7 ounces (200g) sliced Brie cheese
- 2 eggs
- 2/3 cup (150ml) cream
- 1/5 cup (50ml) of milk
- Salt
- Pepper
- Nutmeg
- Espelette pepper (optional)
For the pastry:
- 1 1/4 cup (125g) white all-purpose flour
- 1 1/4 cup (125g) whole wheat flour
- 1 teaspoon of salt
- 1 teaspoon of dried herbs (rosemary, thyme)
- Poppy seeds
- 1/4 cup (60ml) of olive oil
- 1/2 cup (120ml) of cold water
Directions
The pastry
1. Lightly grease the mold if it is not non-stick.
2. Mix the flour, salt, and herbs in a bowl. Add the oil and mix with a fork. Add water and stir until it is absorbed, then knead the dough gently to form a ball.
3. Flatten, then place the dough in the pan. Refrigerate for 30 minutes.
The filling
1. Preheat your oven to 390°F (200°F).
2. Prepare the broccoli: wash, cut into small florets, and steam them for ten minutes (they should stay a bit crunchy). Move immediately under cold water so they keep their bright green color.
3. Cut the ham and brie into slices.
4. In a bowl, add the eggs, cream, milk, salt, pepper, nutmeg, and Espelette pepper. Mix well.
5. Out of the fridge, prick the dough with a fork. Arrange cooked broccoli florets and pour the egg mixture, Serrano ham, and brie (cut into slices).
6. Bake for about 35 minutes.
You can serve this broccoli quiche warm or cold with a green salad.
Photo credit: © Eatwell101.com
Broccoli Quiche Recipe inspired by verveinepeche.
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Ham Cheese Quiche with Broccoli
Easy comforting quiches with ham cheese broccoli for lunch or dinner.
Ingredients
- 2/3 lb (300 g) broccoli
- 1/3 lb (150g) of Serrano ham (or any air-cured ham)
- 7 ounces (200g) sliced Brie cheese
- 2 eggs
- 2/3 cup (150ml) cream
- 1/5 cup (50ml) of milk
- Salt
- Pepper
- Nutmeg
- Espelette pepper (optional)
For the pastry:
- 1 1/4 cup (125g) white all-purpose flour
- 1 1/4 cup (125g) whole wheat flour
- 1 teaspoon of salt
- 1 teaspoon of dried herbs (rosemary, thyme)
- Poppy seeds
- 1/4 cup (60ml) of olive oil
- 1/2 cup (120ml) of cold water
Instructions
The pastry
- Lightly grease the mold if it is not non-stick.
- Mix the flour, salt, and herbs in a bowl. Add the oil and mix with a fork. Add water and stir until it is absorbed, then knead the dough gently to form a ball.
- Flatten, then place the dough in the pan. Refrigerate for 30 minutes.
The filling
- Preheat your oven to 390°F (200°F).
- Prepare the broccoli: wash, cut into small florets, and steam them for ten minutes (they should stay a bit crunchy). Move immediately under cold water so they keep their bright green color.
- Cut the ham and brie into slices.
- In a bowl, add the eggs, cream, milk, salt, pepper, nutmeg, and Espelette pepper. Mix well.
- Out of the fridge, prick the dough with a fork. Arrange cooked broccoli florets and pour the egg mixture, Serrano ham, and brie (cut into slices).
- Bake for about 35 minutes.
Nutrition
Nutrition information for this recipe.
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