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Quiche of broccoli and dried tomato

Yields4 ServingsPrep Time5 minsCook Time35 minsTotal Time40 mins

Broccoli and sun dried tomato quiche

 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

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.


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


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.


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.

Nutrition Facts

Servings 4