Quiche of broccoli and dried tomato

By 15 December, 2015
AuthorBrocoli PassionCategoryCuisineCooking Method, DifficultyAdvanced

Broccoli and sun dried tomato quiche

Yields4 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins
 salt
 olive oil
 1 broccoli head
 1 onion
 75 g Sun dried tomatoes
 3 eggs
 400 ml cooking cream
 1 sheet of short pastry
 Grated cheese
 Nutmeg
1

Separate the broccoli into sprouts and cook in a saucepan of salted boiling water for about 3 or 4 minutes. Drain and put aside to cool.

2

Cut the onion into small cubes and fry it in a pan with oil. Put to one side.

3

Beat 3 eggs and mix with the cooking cream in a bowl. Add a bit of salt and a pinch of nutmeg. Add to this mixture the onion, stir and then add the broccoli and sun dried tomatoes. Put to one side.

4

Preheat oven to 200 ° C. With the sheet of short pastry line the bottom of a round baking tin and prick with a fork. Add the mixture to the mould and cover with grated cheese. Bake for about 35 minutes.

Ingredients

 salt
 olive oil
 1 broccoli head
 1 onion
 75 g Sun dried tomatoes
 3 eggs
 400 ml cooking cream
 1 sheet of short pastry
 Grated cheese
 Nutmeg

Directions

1

Separate the broccoli into sprouts and cook in a saucepan of salted boiling water for about 3 or 4 minutes. Drain and put aside to cool.

2

Cut the onion into small cubes and fry it in a pan with oil. Put to one side.

3

Beat 3 eggs and mix with the cooking cream in a bowl. Add a bit of salt and a pinch of nutmeg. Add to this mixture the onion, stir and then add the broccoli and sun dried tomatoes. Put to one side.

4

Preheat oven to 200 ° C. With the sheet of short pastry line the bottom of a round baking tin and prick with a fork. Add the mixture to the mould and cover with grated cheese. Bake for about 35 minutes.

Quiche of broccoli and dried tomato

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