Quie with broccoli and cheese: recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In German, the name of an open tarte sounds like “kuchen”, which means “pie” in translation. Despite the origin, the dish belongs to French cuisine. It is made from chopped puff pastry filled with eggs, milk or cream with the obligatory addition of hard cheese (originally Gruyère). There are many filling options for this pie. In our article we will talk about how to cook quiche with broccoli and cheese. We will present three pie recipes at once: traditional, with frozen cabbage and with feta.

The story of the famous pie

It may seem strange to many that the name of a traditional French dish has German roots. But the history of this pie is no less amazing. Quiche was first made in the French province of Lorraine, bordering Germany. Thrifty Germans did not throw away the leftover yeast bread dough, but used itas a base for a filling of meat trimmings, bacon, sausage and vegetables, pouring it on top with beaten eggs. After baking in the oven, the result was a delicious and satisfying cake.

The French accidentally spied on the recipe, improved it by replacing the yeast dough with shortcrust pastry, added a lot of cheese and baked the Loren quiche, which received the same name as the province where it was first prepared. Traditionally, it was made from smoked brisket. Later, they came up with other different fillings for the quiche pie: with onions, fish, mushrooms. Today they are prepared not only in France, but all over the world.

Quieche toppings

Want to diversify your home menu? Then cook a quiche pie with different fillings. For example, German housewives initially put everything that was left in the refrigerator or on the table after the previous meal into it.

Very tasty quiche with chicken and mushrooms. In the same pie, instead of a bird, you can put ham with onions. An unusual combination of onion and sour cream as a filling is French quiche. For a special flavor, grated nutmeg is traditionally added to it. But the Italian version of the filling involves the use of tomatoes, mozzarella and basil. You can put green beans, zucchini, green peas, spinach, cherry tomatoes and, of course, broccoli in the quiche. And don't limit yourself to hard cheese. Suitable and mozzarella, and goat cheese, Roquefort, brie, blue cheese. And what a delicious quiche with salmon or anchovies!

Eggs and milk are traditionally used as filling. But even here there is a whole field for experimentation. Pieyou can pour cream, fat sour cream mixed with spicy cheese, season with nutmeg or mustard. And each time it will be a completely different cake with a new unique taste. But you just need to remember an important rule - for 1 egg you should take no more than 120 ml of cream or milk. Otherwise, the filling will flow out of the mold.

How to make Broccoli Cheese Quiche: Ingredients

Pie stuffed with vegetables is considered one of the easiest to make. Even a beginner can master this simple recipe.

Quie with broccoli and cheese is traditionally made from chopped dough, reminiscent of shortbread in taste and texture. It is kneaded with the following ingredients:

• butter - 90 g;
• egg - 1 pc.;
• flour - 2 tbsp;
• s alt - ¼ tsp

To prepare the filling you will need the following set of products:

• broccoli - 400 g;
• onion 1pc;
• olive oil - 3 tbsp. l.;
• egg - 3 pcs;
• Gruyère or Cheddar cheese - 100 g;
• milk - 100 ml.

Quish is prepared in a round form with low walls.

Pie dough

This delicious quiche is perfect for a festive lunch or dinner. In this version of the filling, broccoli is lightly fried in olive oil along with onions. Also, cabbage can be used raw, which is considered more useful. You can also pre-boil broccoli in s alted water for two minutes, after whichtransfer the inflorescences to cold water.

So, the dough for quiche with cheese and broccoli is prepared in the following sequence:

1. Grate cold butter or chop with a knife.
2. Mix it with the sifted flour and s alt. Grind the ingredients with your hands until crumbly butter forms.
3. Beat the egg with a fork. Add it to crumb.
4. Knead elastic dough. Shape it into a ball, wrap it in cling film and refrigerate for 30 minutes.

The dough is ready. It can be prepared ahead of time, frozen, and placed on a shelf in the refrigerator until it is completely thawed before use.

Features of filling preparation

While the dough is chilling in the fridge, it's time to start filling the pie. Fresh cabbage is best, green and dense, without external flaws. It should be disassembled into small inflorescences, cutting off the rough part of the fork with a knife.

In general, the filling for quiche with broccoli and cheese is prepared as follows:

1. Chop a small red onion with a knife.
2. Heat olive oil in a frying pan. Fry the onion on it until translucent for 5 minutes.
3. Put the broccoli on the pan. Cook with onion for exactly 2 minutes, stirring occasionally. Remove pan from heat.
4. Grate cheese on a fine grater.
5. Prepare the dressing. To do this, beat the eggs with a hand whisk until smooth. Add milk and 50 g grated cheese. Mix the ingredients together. Refuelingready.
6. When the broccoli filling has cooled, you can proceed to the next step of cooking.

Forming the cake and baking in the oven

Any round shape is suitable for making a pie. If it has a non-stick coating, it can be used immediately for its intended purpose. Molds made of other materials should be lubricated with softened butter.

This stage of making quiche can be represented as follows:

1. Preheat the oven to 190°.
2. Put the chilled dough into a mold and spread it along the bottom and walls, forming high sides.
3. Spread broccoli on dough. Spread the filling evenly over the surface.
4. Pour cabbage with egg, milk and cheese dressing. Top the dish with the remaining grated cheese.
5. Send the mold with dough and stuffing to the oven.
6. Cooking time for quiche with cheese and broccoli is 30-35 minutes. The pie can be considered ready when the edges of the dough are browned, and an appetizing cheese crust forms on top.

Quish should be removed from the mold only when it is almost completely cool. The pie is especially delicious when cold, so it can be prepared ahead of time. It can be stored in the refrigerator for 2-3 days.

Reviews and cooking tips

Judging by the reviews, quiche with broccoli and cheese really turns out very tasty. But based on their own experience, most housewives recommend taking into account when itcooking the following points:

1. It is better to bake the pie crust in advance, then it will definitely not get wet under a lot of juicy stuffing. To do this, the chilled dough should be distributed in shape, prick it with a fork, cover with parchment, and pour beans or peas on top. Bake the cake for 10 minutes at 200°.
2. Broccoli for the filling must be pre-boiled or fried in vegetable oil. If this is not done, the cabbage will turn out crispy (for an amateur).
3. Cheese can be used more than indicated in the recipes. The taste of the filling will only benefit from this.

With some adjustments, it's safe to say that the quiche is perfect, with impeccable taste and aroma.

Frozen broccoli quiche

This pie can be served for breakfast as an alternative to the usual scrambled eggs or scrambled eggs. The dish turns out tasty, beautiful and he althy.

Cooking it is very simple:

1. Knead the dough, distribute it in a form, and then send it to the refrigerator for a while.
2. Broccoli (450 g) thawed in advance. To do this, transfer the cabbage from the freezer to the refrigerator.
3. Thin strips of bacon (110 g) cut and fry in a pan. When the bacon is crispy, place it on a paper towel.
4. In the pan, leave 1-2 tbsp. l. fat and fry thawed cabbage on it. Cool.
5. Combine together bacon, broccoli and 60g cheddar. Put the filling on the dough.
6. Makefilling of 4 eggs, 1 glass of milk and 50 g of parmesan. Pour it on top of the filling.
7. Sprinkle the cake with the remaining cheddar (60g).
8. Bake quiche with broccoli and cheese at 170° for 50 minutes. Take it out of the mold and cut it only after it has cooled completely.

Quie with broccoli and feta

Some gourmets admit that they like this type of filling. In their opinion, it turns out to be more tender and spicy thanks to pickled cheese.

Quieche with broccoli and feta should be cooked like this:

1. Crush 200 g butter, 350 g flour and a pinch of s alt into crumbs.
2. Add 2 eggs and 1-2 tbsp. l. ice water or milk.
3. Knead a smooth dough, gather it into a ball, tighten with cling film and put in the refrigerator for half an hour. Then take it out, distribute it in a form, put a load on top.
4. Send the form with the dough to the oven preheated to 180 degrees for 10 minutes. This will be enough for the base to be slightly baked.
5. At this time, separate 300 g of broccoli into inflorescences, boil for 2-3 minutes in boiling water and immediately transfer to ice water.
6. Feta cheese (300 g) cut into cubes.
7. Break the egg into a bowl, combine with cream (200 ml) and mix until smooth. S alt and pepper.
8. Grate 100 g of hard cheese.
9. Put the broccoli, feta cubes and thyme sprigs on the finished cake.
10. Pour over egg cream dressing and sprinkle with cheese.
11. Put the cake moldinto the oven for 25 minutes and bake at 180° until the filling is set.