Broccoli quiche with baby spinach


Total time: 55m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 334 Kcal, 9g Protein, 18g Carbohydrates, 24g Fat


Ingredients

  • Pastry dough
  • 1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • Filling
  • 600 g Romanesco broccoli, cut into florets
  • 150 g baby spinach
  • 50 g pine nuts, toasted
  • Egg mixture
  • 0.5 lemons, use grated zest only
  • 2.5 dl cream
  • 3 eggs
  • 1.5 tsp salt
  • a little pepper
  • Utensils
  • One quiche tin (approx. 30 cm in diameter)

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Instructions

  • Pastry dough

    Roll out the dough and place in a tin (approx. 30 cm Ø) lined with baking paper. Shape the edges of the dough into a wavy design, prick the base with a fork.
  • Filling

    Spread the broccoli, baby spinach and pine nuts over the base. Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C.
  • Egg mixture

    Combine the cream, eggs and lemon zest, season. Remove the quiche from the oven, add the egg mixture and bake for a further 20 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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