Broccoli-Cheese Quiche

Preparation:  15 min. Cooking: 35 min. Total: 50 min.
Recipe photo
  • 1 3/4 Cup all purpose flour
  • 1/2 Cup unsalted butter , cold and cut into pieces
  • 1/2 tsp salt
  • 1 egg yolks
  • 3 Tbsp water , plus extra
  • 4 eggs
  • 1 Cup light cream
  • 1 Cup Swiss cheese
  • 2 Cup broccoli florets
Preheat oven to 425 ℉. In a food processor or mixing bowl combine first 3 ingredients. Process (or cut in butter) until mixture resembles coarse meal. In a small bowl whisk together egg yolk and water. Add to flour mixture and blend until pastry is smooth and holds together in a ball, adding a small amount of extra water if needed. Flatten dough into a small disk. Wrap in plastic and refrigerate at least 20 minutes. Remove dough from refrigerator and, using a rolling pin, roll dough out on a lightly floured work surface. Do not roll dough too thin. Loosely wrap dough around rolling pin and transfer dough to a 10 inch tart pan. Gently arrange dough in pan, pressing lightly along the sides. Roll pin across top of tart pan to cut off edges of dough. Prick the bottom of the tart and bake about 10 minutes. Remove from oven. If dough as puffed up, gently press down.

Whisk together eggs, cream and salt and pepper to taste in a bowl until well blended. Sprinkle broccoli and cheese in bottom of tart pan. Pour custard mixture over top. Bake 15 minutes, lower heat to 350 ℉ and bake another 30 minutes or until a tester comes out clean when inserted in center.
Calories
760 Cal
Fat
52 g
Carbs
52 g
Protein
24 g
Fiber
4.1 g
Sugar
2.8 g
Cholesterol
390 mg
Sodium
580 mg


Nutrients

Fiber     4.1 g
Fat     52 g
Sugar     2.8 g
Carbs     52 g
Protein     24 g
Calories     760 Cal

Fats

Fat, Poly     3.4 g
Fat, Mono     15 g
Fat, Sat     29 g
Fat, Trans     0.4 g
Fat, Percent     61 %

Vitamins

Vitamin, K     120 mcg     97 %
Vitamin, A     2900 IU     97 %
Vitamin, B12     1.6 mcg     68 %
Niacin     3.8 mg     24 %
Riboflavin     0.8 mg     64 %
Vitamin, C     51 mg     57 %
Vitamin, D     37 IU     6.2 %
Vitamin, B6     0.3 mg     19 %
Vitamin, E     3 mg     20 %
Panto, Acid     1.8 mg     35 %
Choline     200 mg     37 %
Thiamin     0.6 mg     46 %

Minerals

Calcium     370 mcg     37 %
Phosphorus     440 mg     63 %
Magnesium     52 mg     12 %
Copper     0.2 mcg     18 %
Fluoride     17 mcg     420 %
Zinc     2.8 mg     26 %
Cholesterol     390 mg     0.9 %
Sodium     580 mg     39 %
Selenium     41 mcg     75 %
Manganese     0.5 mg     7.8 %
Potassium     480 mg     10 %
Iron     4 mg     50 %