Broccoli and Goat Cheese Quiche

January 14, 2010
3 Ratings
  • Serves about 4-6
Author Notes

This is the way I like broccoli the most. In a simple but elegant quiche with good cheese and probably a side of green salad. Good for light supper, lunch or brunch and feel free to use other cheeses that you have on hand. —Cordelia

What You'll Need
  • Filling
  • 2.5-3 cups of broccoli florets cut to small-medium chunks
  • 4 oz of soft goat cheese
  • 1/2 cup heavy cream
  • 1/2 teaspoon of thyme leaves
  • 1/4 cup of grated parmesan + a bit more for the top
  • 2 eggs
  • 1 teaspoon of salt
  • Black pepper
  • 1-2 tablespoons of sliced almonds
  • Pie Crust
  • 1 stick of unsalted butter
  • 1.25 cups of flour
  • 1 egg
  • 0.5 teaspoon of salt
  1. 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.
  2. Heat 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.
  3. In a bowl crumble the goat cheese. Add the eggs, heavy cream, thyme, parmesan, salt, pepper and mix well. Add the broccoli.
  4. Spread 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.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • drbabs
  • Cordelia
  • dhar2023

7 Reviews

dhar2023 August 21, 2023
This is going in my repeat rotation. I was using up ingredients I had on hand so I used a refrigerated pie crust, added a 3rd egg, about 1/8 cup of tasso ham and used fresh basil instead of thyme. Worked beautifully and made the prep time fast.
ees October 18, 2010
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 :)
TheWimpyVegetarian January 15, 2010
Now 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!
drbabs January 15, 2010
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.
dada January 14, 2010
What if I skip the pie crust? Will it hold like a pashtida?
Cordelia January 14, 2010
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.
KLL5 January 14, 2010
This sounds so easy I think I am going to make it right now!