After learning how simple it is to make quiche, this combination has become one of my favourites for an easy protein- and vegetable-rich meal. The goat cheese I use is Bûche Sainte-Maure Soignon.
I’ve tried several variations for fillings and would also recommend feta, roasted red pepper, spinach, capers and goat cheese.
Broccoli Goat Cheese Quiche
Ingredients
2 small red onions
1 head of broccoli
1/4 cup cooked spinach
Pie Crust or Pâte Brisée
6 eggs
¾ cup milk
200 g goat cheese
1 cup grated cheese (comté, emmental, gruyère)
Directions
- Finely chop red onions and saute until caramelized. Transfer to a small dish and place in the fridge to cool.
- At the same time, bring a small pot of water to boil and cook the florets of broccoli for about three minutes or until cook-through but still crisp and bright green.
- Bringing another small pot to boil, add spinach to gently cook or defrost if frozen.
- Keeping separate, run the cooked broccoli and spinach under cold water to stop the vegetables from continuing to cook
- Preheat the oven to 190 degree Celsius/170 with fan.
- Roll-out quiche crust out onto pan and then prick it with a fork.
- Next, whisk the eggs together with the milk in a large bowl.
- Drain the spinach thoroughly to remove any excess water and add it to the mixture along with the broccoli and cooled onions.
- Add in goat cheese chopped roughly and grated cheese to taste.
- Pour filling into the crust and bake for about half an hour.
