Broccoli and Feta Quiche

Quiche is a pie with a filling in a large shortcrust pastry tartlet. The main thing here is to understand the principle of preparing the base and the filling, then it’s a matter of imagination: you can use any vegetables, mushrooms, herbs, cheeses, basically anything you like. Today I propose to cook a healthy and tasty broccoli and feta quiche.

This quiche recipe does not contain eggs, but it does contain dairy products: butter, cheese and yogurt. If you want to make a vegetarian or vegan broccoli quiche, replace the dairy with similar plant-based products.

I hope everyone knows about the benefits of broccoli, but I’ll remind you so you don’t decide to replace it with something else))

So, broccoli contains a lot of useful and nutritious substances. It is an excellent source of vitamins C, K, A, B6, and folic acid, as well as calcium, potassium, magnesium, and antioxidants. In addition, broccoli is a source of fiber, which helps the gastrointestinal tract.

Most likely, if you’re reading this, you and broccoli have a mutual sympathy. However, many people associate it with baby food, or even with children’s total dislike of broccoli. In my personal opinion, if you know how to cook broccoli and add it to dishes in small portions, you can later introduce it to the family menu on a regular basis.

Okay, back to our quiche. Any quiche consists of two main parts – the base, or dough, and the filling. Most often, the quiche base is shortcrust pastry, and this recipe is no exception, but here we will make shortcrust pastry without yolk (egg). It is very easy to be prepared in a food processor. This dough can be prepared in advance and stored for a very long time in the refrigerator or even in the freezer.

The filling is usually made with cream, sour cream, or thick yogurt. With cream, quiche has a very delicate flavor, but it is fattier. With sour cream or yogurt, the quiche is not as fatty. You can try different options and choose the most delicious one for yourself.

The ingredients in the recipe are calculated for a baking dish with a diameter of 24-26 cm.

Ingredients:

The base of the quiche

200 g of all-purpose flour
100 g of cold butter
a pinch of salt
a pinch of sugar
3-4 tbsp of cold water

Filling

400 g broccoli (fresh or frozen)
150 g feta cheese
250 g greek yogurt or sour cream
salt and seasonings to taste
100 g hard cheese

Cut the butter with the flour, salt and sugar into crumbs. Add cold water 1 tbsp at a time, mixing in a food processor (or by hand, but do it as quickly as possible so that the dough does not get too warm from your hands) until the dough comes together in a ball.

Roll out the dough into a thin layer (it is convenient to roll it out between two sheets of parchment), put it in a mold, prick the bottom with a fork, cover with foil and put in the refrigerator for at least 1 hour.

Turn on the oven to preheat to 200°C.

Disassemble the broccoli into florets. If you have broccoli that has been frozen with the florets already separated, you don’t even need to defrost them. Throw the florets into salted boiling water, boil for 2–3 minutes and transfer to cold water.

Finely chop or grate the feta. Mix boiled broccoli, chopped feta, greek yogurt, salt, seasonings.

Bake the quiche base for 15 minutes at 200°C.

Meanwhile, grate the hard cheese. Spread the filling on the cooked base, sprinkle with grated hard cheese on top.

Bake the quiche at 180°C for about 20–25 minutes until golden brown.

Broccoli and feta quiche is delicious both hot and cold.

Enjoy your meal!

What do you think about this Broccoli and feta quiche recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!