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Broccoli and red pepper quiche recipe

Broccoli and red pepper quiche recipe



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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Broccoli quiche

This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.

88 people made this

IngredientsServes: 8

  • 15 g (½ oz) butter
  • 1 tbsp extra virgin olive oil
  • 225 g (8 oz) onions, thinly sliced
  • 1 red pepper, seeded and finely chopped
  • 85 g (3 oz) broccoli, cut into small florets
  • 3 large eggs, beaten
  • 225 ml (7½ fl oz) semi-skimmed milk
  • 3 tbsp finely chopped parsley or fresh chives
  • 125 g (4½ oz) shiitake mushrooms or small closed-cup mushrooms, sliced
  • 115 g (4 oz) frozen sweetcorn, thawed and drained
  • salt and pepper
  • Pastry
  • 125 g (4½ oz) plain flour
  • 125 g (4½ oz) plain wholemeal flour
  • pinch of cayenne pepper (optional)
  • 125 g (4½ oz) butter, chilled and diced

MethodPrep:1hr45min ›Cook:45min ›Ready in:2hr30min

  1. First make the pastry. Sift both types of flour and the cayenne pepper, if using, into a large bowl, adding the bran left in the sieve. Rub in the butter until the mixture resembles fine crumbs. Sprinkle with 2 tbsp of ice-cold water and mix to form a dough, adding an extra 1 tbsp water, if necessary.
  2. Gather the dough into a ball, then roll it out on a lightly floured surface into a 28 cm (11 in) circle, about 3 mm (a in) thick. Use the pastry to line a loose-bottomed 23 cm (9 in) fluted flan tin, about 3 cm (1 1/4 in) deep. Prick the pastry case all over with a fork, then cover and chill for at least 30 minutes.
  3. Place a baking sheet in the oven and preheat it to 200°C (400°F, gas mark 6). Melt the butter with the olive oil in a frying pan or large saucepan. Add the onions and stir well, then cover and cook over a very low heat for 30 minutes or until very tender.
  4. Meanwhile, blanch the red pepper in a saucepan of boiling water for 1 minute. Remove with a slotted spoon, place the pepper in a colander and refresh under cold water, then drain well. Add the broccoli to the same water and blanch for 30 seconds, then remove, refresh and drain well.
  5. Line the chilled pastry case with a piece of greaseproof paper and cover with baking beans or rice. Place on the hot baking sheet and bake for 20 minutes. Remove the paper and beans, and continue baking the pastry case for 5 minutes. Brush the bottom of the pastry case with a little of the beaten egg and bake for a further 2 minutes. Remove from the oven, leaving the baking sheet inside. Reduce the oven to 190°C (375°F, gas mark 5).
  6. Beat the milk with the eggs. Add the herbs and seasoning to taste. Spread the onions in the pastry case, then add the red pepper, broccoli, mushrooms and sweetcorn. Pour the egg mixture over the vegetables.
  7. Place the quiche in the oven, on the hot baking sheet, and bake for 40–45 minutes or until the filling is set. Leave to cool for at least 10 minutes before serving.

Some more ideas

*For a crisp Mediterranean-style pastry, low in saturated fat, replace the butter with 125 ml (4½ fl oz) olive oil. Use 2–4 tbsp lukewarm water rather than ice-cold. Gather the pastry together into a soft ball, then press it over the bottom and up the side of the flan tin, trimming off any excess pastry. This delicate pastry must be handled with care. Cover and chill for at least 30 minutes. Do not blind bake: add the filling to the uncooked pastry case and bake at 180°C (350°F, gas mark 4) for 55–60 minutes. Leave the quiche to set and cool before serving. Cut it with a serrated knife. *Other suitable vegetables to include are finely chopped seeded tomatoes, shelled peas and sliced courgettes. For an aniseed-like flavour, soften a thinly sliced bulb of fennel with the onions. Chopped, well-drained cooked spinach can also be added, spread out in a thin layer over the onions.

Plus points

Eggs have received a ‘bad press’ in recent years because of their cholesterol content, but they are an excellent source of many nutrients, including protein, iron and vitamins A, B group and E. They are also low in fat.

Each serving provides

C, A, B12, E, folate, B1, niacin, calcium, iron, selenium

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (5)

Lovely texture to this quiche, not too firm. I roasted a variety of peppers for colour and took out mushrooms and sweet corn. I find quiche sweet anyway and the mushrooms seemed too earthy for a med style quiche. i also added a strong cheddar to the egg mix to bind and add acidity. I have chickens and so this was great for using up the egg surplus. You can't beat a real egg!(excuse the pun)-25 Mar 2009

Altered ingredient amounts.ommitted mushrooms and sweet corn, added red onion and orange and green peppers for colour.-25 Mar 2009

Altered ingredient amounts.put in one extra egg yolk and seasoned veg as well was egg mix. added fresh chives-25 Mar 2009


Broccoli Cheddar Cottage Cheese Quiche

This Broccoli Cheddar Cottage Cheese Quiche brings together two of my favorite foods…cottage cheese and quiche! It’s no secret that I’m a big fan of whisking cottage cheese into my scrambled eggs and at some point last fall I thought to myself…why not try cottage cheese in a quiche? The idea was successful yielded a very delicious quiche. I can’t believe I’m just getting around to shooting and sharing the recipe!


Recipe Summary

  • 1 pound linguini pasta
  • 1 pound fresh broccoli, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 pinch garlic salt
  • ¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.

In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices saute gently.

Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.


Recipe Summary

  • 1 (9 inch) unbaked pie crust
  • 3 tablespoons butter, divided
  • 1 onion, minced
  • 1 teaspoon minced garlic
  • 2 cups chopped fresh broccoli
  • 1 ½ cups shredded mozzarella cheese
  • 4 eggs, well beaten
  • 1 ½ cups milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.

Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.


Broccoli & Roasted Red Pepper Quiche plus Egglands Best Giveaway!

They say the best recipes are made with love and I am happy to celebrate American heart month this February by creating a family dish using Eggland's Best Eggs. Eggs are one of my most used ingredients and they are perfect for breakfast, lunch or dinner. This quiche is something my family and I could eat at any time.

Recently my sixteen year old daughter became a vegetarian. I would say she is a fickle vegetarian as she has tried being a vegetarian once before but caved in several months after she started due to the smell of a juicy charbroiled burger. Teenage girls are wishy- washy like that and we will see how long this lasts. But right now I am making vegetarian meals that appeal to her but also provide plenty of protein and nutrition. This quiche fits right in this category.

A quiche is easy to make and I like to layer mine a certain way so the crust doesn't get soggy. First I lay the crust in a pie plate. Don't judge me as this is a refrigerated store bought pie crust. As you probably already know, I stink at making crusts and like to take the easy way out. Once the crust is in the plate I sprinkle the cheese on first.

Next I saute' the veggies in a non- stick frying pan with a little olive oil. They don't need to be cooked long but I like to just get them a little wilted.

I let them cool for a few minutes then put them over the cheese. Make sure you spread them evenly.

Next the eggs get beaten together with some spices and fat free evaporated milk. It gets poured right in the pie shell and the quiche is ready to bake. Put the quiche in the oven and bake at 350 degrees for about 45 minutes.

Below is what your beautiful quiche will look like. Make sure to cool it first as a hot quiche is very hard to cut into nice slices.

I love having quiche for dinner! This is something that is great to make in advance then heat up in the oven or microwave. Using Eggland's Best Eggs gives me extra benefits over ordinary eggs.

Did you know that they have four times more vitamin D, ten times more vitamin E, more than double the amount of omega-3s, thirty- eight percent more lutein, three times more vitamin B12 and twenty five percent less saturated fat compared to ordinary eggs?

Now for the great news. Eggland's Best is giving one of my readers the chance to win a nice gift pack which includes a gift card.

The gift pack will include:

CONTEST CLOSED. THANKS FOR ENTERING!

To enter to win, please leave a comment telling me what is your favorite way to eat eggs. For three extra entries you can:

Please make sure you leave a comment telling me that you liked, or pinned for additional entries. Contest ends on Friday, February 7th at 11:59 EST. You must have a US mailing address to enter. The winner will be chosen by random.org and I will notify them by email. The winner has 48 hours to respond to receive the prize.

Want more information on Eggland's Best? Here is their website and social media pages:


Variations and substiutions

Here are a few ways you can change this recipe up, especially if you make it often:

  • Use a different veggie. I like to use broccoli in this recipe because it's one of my favorite vegetables. But I imagine that chopped cauliflower would work as well. A very similar quiche that I also make quite often is this spinach quiche. It's excellent.
  • I use frozen chopped broccoli in this recipe because it's so convenient. But obviously, you can use fresh broccoli if you prefer and chop it yourself after cooking it.
  • Add a handful of extra veggies, such as grated carrots or spinach.
  • Vary the cheese you use. I'm loyal to cheddar, but you can use many types of grated hard cheese here. I can also imagine that crumbled feta would be very tasty.
  • Add a small amount of meat such as shredded cooked chicken, ham, or crumbled bacon.

Broccoli and Red Pepper Quiche


1 pound broccoli, cleaned and chopped into 1/2 inch pieces
1 medium onion
1/4 cup chopped red pepper
2 tablespoons butter
1 ready to use piecrust (bottom only) baked in quiche pan and cooled
4 eggs
3/4 cup cream
1 1/4 cups whole milk
1 1/2 teaspoons fresh thyme, minced
1 teaspoon ground coriander
1 lemon, zested
1 garlic clove, minced
1/4 pound parmesan cheese, grated
1/4 pound Swiss cheese, grated
Salt & freshly ground pepper

Directions:

Pre-heat oven to 375 degrees.

Place baking sheet in the oven to preheat (this will be used under the quiche to catch any drippings). In a medium skillet over medium heat, saute the broccoli, onion, and red pepper until vegetables are tender. Add minced garlic clove the last minute of sautéing the vegetables. Put the sautéed vegetables into the prepared pie crust and top with the parmesan and Swiss cheese. Whisk the eggs, cream, milk, thyme, coriander, lemon zest, and salt and pepper to taste in a medium bowl. Pour over the broccoli mixture in the pie crust. Place the quiche pan on the baking sheet. Bake 30 to 40 minutes or until a knife inserted in the center comes out clean. Cool 30 minutes before cutting for serving to allow the quiche to set up. Can be served warm or at room temperature.

Enjoy with a bottle of Schmidt Family Vineyard’s Viognier!


Recipe Summary

  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound broccoli florets, steamed until crisp-tender
  • 1 cup grated sharp cheddar (4 ounces)

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.


Cheesy Vegetable Quiche

In this dish, you’ll create a delightfully light quiche filling by mixing together eggs with sautéed peppers and zucchini and just a touch of sour cream. You’ll serve the quiche alongside a simple side of roasted broccoli tossed with creamy, zesty ranch dressing.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem cut the broccoli into small florets. Quarter the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers remove the cores, then thinly slice the peppers into rings. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the small side of a box grater.

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to a bowl. Add the ranch dressing and toss to thoroughly coat. Cover with foil to keep warm.

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini and peppers. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat.

Crack the eggs into a large bowl beat until smooth. Whisk in the sour cream and 2 tablespoons of water. Add the cooked vegetables. Season with salt and pepper stir to thoroughly combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Top with the grated cheese.

Bake the quiche 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche with the dressed broccoli on the side. Enjoy!

Tips from Home Chefs

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Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem cut the broccoli into small florets. Quarter the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers remove the cores, then thinly slice the peppers into rings. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the small side of a box grater.

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to a bowl. Add the ranch dressing and toss to thoroughly coat. Cover with foil to keep warm.

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini and peppers. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat.

Crack the eggs into a large bowl beat until smooth. Whisk in the sour cream and 2 tablespoons of water. Add the cooked vegetables. Season with salt and pepper stir to thoroughly combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Top with the grated cheese.

Bake the quiche 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche with the dressed broccoli on the side. Enjoy!


Recipe Summary

  • 1 (9 inch) unbaked pie crust
  • 1 (10 ounce) package frozen broccoli florets
  • 2 tablespoons butter
  • 1 onion, minced
  • 1 teaspoon garlic, minced
  • 1 ½ cups diced cooked ham
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup milk
  • 4 eggs, beaten
  • ½ teaspoon ground black pepper
  • 1 teaspoon smoked paprika

Preheat oven to 350 degrees F (175 degrees C).

Press the pie crust ito a 9-inch pie plate set aside.

Place broccoli in a glass bowl. Cover bowl with plastic wrap. Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total set aside.

Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter until slightly translucent, about 5 minutes.

Stir ham and broccoli into the onion mixture and transfer to the pie crust.

Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl pour over the ham mixture. Sprinkle paprika over the entire quiche.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.