by Cordelia
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Cordelia's Notes:
Expand2.5-3 cups of broccoli florets cut to small-medium chunks Ask a question about this ingredient
4 oz of soft goat cheese Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/2 teaspoon of thyme leaves Ask a question about this ingredient
1/4 cup of grated parmesan + a bit more for the top Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 teaspoon of salt Ask a question about this ingredient
Black pepper Ask a question about this ingredient
1-2 tablespoons of sliced almonds Ask a question about this ingredient
1 stick of unsalted butter Ask a question about this ingredient
1.25 cups of flour Ask a question about this ingredient
1 egg Ask a question about this ingredient
0.5 teaspoon of salt Ask a question about this ingredient
Cut the cold butter to small pieces. Put the butter and the flour in the food processor and process for 1-2 minutes until it looks like soft sand. Add salt and egg and mix until just starting to form a ball. If the dough a bit too dry add a tablespoon of cold water. Take out the dough and form a disk, wrap with plastic wrap and let it chill in the fridge for about 1/2 hour.
Ask a question about this stepHeat the oven to 360 F. Boil a pot with some water. Add salt and the broccoli florets. Cook them for 5 minutes and transfer the broccoli to a bowl of ice water to stop the cooking.
Ask a question about this stepIn a bowl crumble the goat cheese. Add the eggs, heavy cream, thyme, parmesan, salt, pepper and mix well. Add the broccoli.
Ask a question about this stepSpread the chilled dough in a 9.5" quiche\tart pan. Pour in the filling mixture. Grate a little more parmesan on top and sprinkle the almonds. Bake for 45 minutes until light golden brown on top.
Ask a question about this stepNow I know what I'm having for dinner tonight! I love quiche and love making them with various vegetables - i.e. during brussels sprouts week I made little quiches with brussels sprouts. Using broccoli is a perfect flavor and texture combination. I hadn't thought of using goat cheese, so I'll be interested to see how that tastes in this quiche. Thanks!
so funny--i was just about to post almost the exact same recipe, only I use sharp cheddar (because my husband hates goat cheese), and I use yogurt instead of cream. Yours sounds awesome! I've never done almonds on the top--will have to try it.
you can try, though i am not sure it will hold. You can try adding some flour or bread crumbs to the mixture. Maybe 1/3 of a cup. if you use flour use self rising or some baking powder.
I tried this recipe over the weekend, and I liked it quite well. I liked that it turned out less custardy than some quiches I've made, and the almonds were a nice touch! I do, however, feel like my quiche turned out a bit too salty. I didn't use as much salt as the recipe called for (3/4 tsp instead of 1 tsp), but next time I would reduce it even more.
This is the first recipe from this site that I've tried, and I'm looking forward to trying more of them :)